Name: Roast vegetable frittata
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 500 gram zucchini, cut into chunks; 500 gram pumpkin, seeds and skin removed, cut into chunks; 1 clove garlic, finely sliced; 1 tablespoon sage, chopped; 8 eggs; 1/3 cup low-fat milk; 2 tablespoon basil, chopped; salad leaves, to serve

Roast vegetable frittata

Serves 6

Prep

20M

Cook

1H 5M

Total

1H 25M

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Ingredients

1 tablespoon olive oil

500 gram zucchini, cut into chunks

500 gram pumpkin, seeds and skin removed, cut into chunks

1 clove garlic, finely sliced

1 tablespoon sage, chopped

8 eggs

1/3 cup low-fat milk

2 tablespoon basil, chopped

salad leaves, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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