Baked Vegetable Frittata

Ingredients

• 2 zucchinis (, sliced 1.25 / 0.5" thick rounds)
• 350g / 12oz pumpkin (, butternut or sweet potato, 1.7cm / 0.7" cubes)
• 100g/3 oz mushroom, sliced (I used 1 large, optional)
• 1 large red capsicum ((bell pepper), sliced)
• 10 eggs
• 100g / 3oz feta (, crumbled (optional))
• 1 1/2 cups shredded cheese (cheddar, tasty, or other of choice)
• 3/4 cups cream or milk (, full fat best (Note 1))
• 1/2 tsp salt and pepper, each
• 1/2 tsp pepper
• 1 1/2 tsp mixed dried herbs (or use any of choice)
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 3/4 tsp salt

Method

1. Roasted Vegetables:
2. Preheat oven to 220°C/430°F (200°C fan).
3. Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
4. Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.25 min timer
5. Baked Frittata:
6. Lower oven to 180°C/350°F (160°C fan).
7. Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
8. Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
9. Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
10. Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
11. Bake: Bake 40 minutes until centre is just set.40 min timer
12. Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.5 min timer
13. Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.