Roast Vegetable Frittata

20 oz roast sweet potato or pumpkin (butternut squash)
1 red pepper, cut inot 8 pieces
2 zucchini, quartered
4 new baby potatoes, quartered
olive oil and sea salt for sprinkling

frittata mix
6 eggs
1 cup cream (whipping or heavy)
1/2 cup grated aged cheddar or parm
2 tablspoon shredded basil

roast veg for about 40 mins or until soft and golden. Place in a non-stick frying pan (we use our large cast iron because it handles the heat in the oven). Make frittata mix: whisk together eggs, cream, basil and pepper. Pour over vegetable in pan and cook over low heat 8-10mins or until the frittata begins to set. Place pan under a preheated grill/boiler and cook about 2mins until golden. Allow to stand for 5 mins before slicing into thick wedges. Serves 4-6.

So, that is exactly as it is in the book. I use whatever I have on hand… green beans, asparagus, eggplant, you name it. For a lower fat option make it 7 eggs and replace the cream with milk. Doesn’t make it as rich but also not nearly as fattening or costly! I prefer to use thyme than basil but again, it is very forgiving to whatever you have/like.

Enjoy!! Trish