Roast vegetable frittata

Roast vegetable frittata
1H 5M
1H 25M



1.Preheat oven to180°C. Lightly grease a 20cm x 22cm baking dish. Pour oil onto an oven tray 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.In a bowl, whisk eggs and milk together. Season to taste.
4.Arrange vegetables in dish and sprinkle with basil. Pour over egg mixture.
5.Bake 25 minutes. Cover with foil and bake a further 10-15 minutes, until set. Cut into wedges. Serve with salad leaves.

Serve this with a fresh green salad, avocado and shaved parmesan for a tasty and gluten-free lunch or dinner.


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