Roast vegetable frittata

An easy and healthy meal to suit the vegetarians in the family.

20 mins preparation: 1 hr 5 mins cooking: Serves 6

  • 1 tablespoon olive oil
  • 500 gram zucchini, cut into chunks
  • 500 gram pumpkin, seeds and skin removed, cut into chunks
  • 1 clove garlic, finely sliced
  • 1 tablespoon sage, chopped
  • 8 eggs
  • 1/3 cup low-fat milk
  • 2 tablespoon basil, chopped
  • salad leaves, to serve
  • Preheat oven to 180°C. Lightly grease a 20cm x 22cm baking dish. Pour oil onto an oven tray and heat 2-3 minutes.
  • Toss zucchini, pumpkin and garlic in oil to coat. Season to taste. Sprinkle over sage. Bake 20-25 minutes, until tender.
  • In a bowl, whisk eggs and milk together. Season to taste.
  • Arrange vegetables in dish and sprinkle with basil. Pour over egg mixture.
  • Bake 25 minutes. Cover with foil and bake a further 10-15 minutes, until set. Cut into wedges.
    Serve with salad leaves.