Roasted Vegetable Frittata

Name: Roasted Vegetable Frittata
Ingredients: 1 tbsp olive oil; 1 lb (about 3 large) zucchini, cut into chunks; 1 lb pumpkin, seeds and skin removed, cut into chunks; 1 clove garlic, finely sliced; 1 tbsp sage, chopped; 8 large eggs; 1/3 cup milk; 2 tbsp basil, chopped; None None Mixed greens, to serve

9 ingredients

5 steps

Ingredients

1 tbsp olive oil
1 lb (about 3 large) zucchini, cut into chunks
1 lb pumpkin, seeds and skin removed, cut into chunks
1 clove garlic, finely sliced
1 tbsp sage, chopped
8 large eggs
1/3 cup milk
2 tbsp basil, chopped
None None Mixed greens, to serve

Directions

1

Preheat oven to 350°F. Pour oil onto an baking sheet and heat 2-3 minutes.
2

Toss zucchini, pumpkin, and garlic in oil to coat. Season to taste. Sprinkle over sage. Bake 20-25 minutes, until tender.
3

Meanwhile, lightly grease a 8-inch-square baking dish. In a bowl, whisk eggs and milk together. Season to taste.
4

Arrange roasted vegetables in baking dish and sprinkle with basil. Pour egg mixture over vegetables.
5

Bake 25 minutes. Cover with foil and bake a further 10-15 minutes, until set. Cut into wedges. Serve with mixed greens.