Roasted Veggie Frittata
Time: 1 hour 45 minutes (30 minutes hands on)
1 bunch asparagus
2 red capsicums, cut into eights
1/4 pumpkin, cut into small cubes
8 eggs, whisked
2 zucchinis, grated, sprinkled with salt and excess moisture squeezed out
125g feta cheese, crumbled
1 punnet cherry tomatoes, halved
Salad leaves, to serve
1. Preheat oven to 220 degrees Celsius and line 2 baking trays with baking paper. Place asparagus and capsicum on one baking tray and pumpkin on the other. Bake asparagus and capsicum for 30 minutes and pumpkin for 60 minutes. Once capsicums are cooked, place in a bowl immediately and cover with plastic wrap for 10 minutes, then peel off the skins.
2. Meanwhile, combine eggs, zucchini and feta in a large mixing bowl, then fold through roasted vegetables. Pour mixture into a lined baking dish. Top with cherry tomatoes (cut side up) and bake for 30-40 minutes, or until eggs are cooked through.
3. Serve with mixed leaves.