Roast vegetable frittata

Here’s another recipe to use up any if you find yourself with leftover roast vegetables. This roast vegetable frittata is so easy to prepare and it tastes delicious!

It’s also a recipe low in salt and sugar, and free of nuts, seafood and wheat.

Serves 4

Ingredients

• 3/4 cup vitamin D-fortified soy milk
• 750g pumpkin, peeled, deseeded
• 1 red onion, cut into thin wedges
• 450g zucchini, halved lengthways, sliced (about 2 zucchinis)
• 60g low-fat feta, crumbled
• 60g baby spinach
• 1 tbsp olive oil
• 8 eggs

Method

1. Preheat oven to 200C. Cut pumpkin into 2cm cubes and place into an 8-cup baking dish. Drizzle with oil and toss until coated. Roast for 15 minutes or until tender.
2. Add zucchini and onion. Stir to combine. Roast for 10 minutes or until all vegetables have softened.
3. Whisk eggs and milk in a bowl. Season to taste. Stir in half of the spinach and half of the feta. Pour over vegetables and gently stir to combine. Bake for 30-35 minutes or until set and golden. Serve with remaining spinach and feta and crusty bread.