Roast Vegetable and Feta Frittata

Ingredients

• 400 gram butternut pumpkin, cubed
• 1 piece zucchini, sliced
• 1 piece red capsicum, chopped
• 2 tablespoon olive oil
• 8 piece eggs
• 1/4 cup milk
• 150 gram feta, crumbled
• 2 piece spring onion, sliced
• 60 gram rocket, to serve

Instructions

1. 1Preheat the oven to 200°C and grease a 20 x 30 cm baking dish.
2. 2Toss the pumpkin, zucchini and capsicum with the oil on a lined tray and roast for 25 minutes until tender.
3. 3Whisk the eggs, milk and a pinch of salt and pepper in a large jug.
4. 4Spread the roasted vegetables in the baking dish and scatter with feta and spring onion.
5. 5Pour the egg mixture evenly over the vegetables.
6. 6Reduce the oven to 180°C and bake for 20 minutes until the centre is just set.
7. 7Rest for 5 minutes, then slice and serve with rocket.