Roasted Vegetable Frittata
Serves 3
Ingredients
220g pumpkin
200g potato
220g sweet potato
25ml (1 tbsp + 1 tsp) oil
1 small red onion, peeled and roughly chopped
70g (about 6 small) mushrooms, roughly chopped
2 cloves garlic, separated, unpeeled
44g frozen peas
4 large eggs
44g (1/2 cup) grated parmesan cheese
40ml (2 tbsp) cream
Salt & freshly ground pepper
Extra ½ tsp oil, for pan
Method
Preheat oven to 2000C. Peel pumpkin, potato & sweet potato and cut into bite-sized chunks. Place on a baking tray, drizzle with 1 tbsp of oil and toss to coat. Bake for 30 minutes. Add chopped onion, chopped mushroom and garlic to tray and drizzle with 1 tsp oil. Toss with other vegetables. Continue baking for 20-25 minutes, until the vegies are cooked through. Remove garlic from its skin, place in a medium bowl and mash with a fork. Add eggs, parmesan, cream, salt and pepper to bowl. Whisk until combined. Heat extra ½ tsp oil in a 26 diameter frying pan over medium heat. Cover base of pan with vegies. Pour egg mixture over vegetables
