Vegetable Frittata

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SERVES: SIX
PREP TIME: 20 MINUTES 
COOK TIME: 1 HOUR

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Ingredients

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1 ZUCCHINI, CHOPPED INTO ROUNDS

1/2 BUTTERNUT PUMPKIN, CHOPPED

1/2 EGGPLANT, CHOPPED

1 RED ONION, ROUGHLY SLICED

1 CAPSICUM, ROUGHLY CHOPPED

SALT + PEPPER

DRIZZLE OLIVE OIL

8-9 EGGS, WHISKED

2 TBSP MILK OF CHOICE

2 TBSP CRUMBLED GOATS FETA

1 CUP SPINACH

2 TBSP BASIL

JUICE OF 1 LEMON

SPRINKLE GRATED CHEESE

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Utensils

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BAKING DISH

SHARP KNVIES

LARGE MIXING BOWL

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Method

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1. PRE-HEAT OVEN TO 180 DEGREES CELSIUS. ROUGHLY CHOP ALL OF THE VEG, TOSSING THROUGH ON A BAKING TRAY WITH THE OLIVE OIL, SALT + PEPPER
   

2. ROAST FOR 30 MINUTES OR UNTIL GOLDEN. REMOVE FROM OVEN, LET COOL
   

3. WHISK EGGS TOGETHER IN A LARGE BOWL / MIXING BOWL. STIR THROUGH MILK
   

4. ONCE VEG HAD COOLED, MIX VEG THROUGH THE EGGS
   

5. ADD GOATS CHEESE, SPINACH, BASIL AND JUICE OF LEMON
   

6. TRANSFER TO A DEEP BAKING DISH. SPRINKLE A LITTLE BIT OF EXTRA GRATED CHEESE
   

7. ROAST FOR ANOTHER 40-45 MINUTES OR UNTIL EGG COOKED THROUGH
   

8. SERVE WITH A GREENS SALADS, OTHER VEG OR AS IS

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