Vegetable frittata

( + 10 mins cooling time)

Equipment

• You will need a round 24cm (base measurement) cake pan for this recipe.

Ingredients

• Melted butter, to grease
• 1 (about 400g) orange sweet potato (kumara), peeled, thinly sliced
• 2 (about 400g) eggplants, cut into 1cm-thick slices
• 3 (about 300g) green zucchini, thinly sliced
• 60ml (1/4 cup) olive oil
• 80g (1 cup) coarsely grated cheddar
• 6 eggs, lightly whisked
• 300ml thickened cream
• 2 tablespoons finely chopped fresh
• continental parsley
• SAXA Pink Himalayan Salt Flakes & freshly ground black pepper
• 25g (1/4 cup) coarsely grated cheddar, extra

1. Step 1

   Preheat oven to 180°C. Brush a round 24cm (base measurement) cake pan with melted butter to lightly grease.

2. Step 2

   Place sweet potato in a steamer over a saucepan of simmering water (make sure base of steamer doesn't touch the water). Steam, covered, for 10 minutes or until tender. Set aside to cool.

3. Step 3

   Preheat a chargrill over high heat. Brush both sides of eggplant and zucchini with the oil. Cook one-third of the eggplant and zucchini for 1-2 minutes each side or until golden. Transfer to a plate. Repeat, in 2 more batches, with the remaining eggplant and zucchini.

4. Step 4

   Arrange eggplant over base of pan. Sprinkle with one-third of cheddar. Top with sweet potato and sprinkle with half the remaining cheddar. Top with zucchini and sprinkle with remaining cheddar.

5. Step 5

   Use a fork to whisk together the egg, cream and parsley in a bowl. Season with salt and pepper. Pour egg mixture over vegetables and sprinkle with extra cheddar. Bake in oven for 35-40 minutes or until just set. Remove from oven. Set aside in pan for 10 minutes to cool. Turn onto a plate and cut into wedges to serve.