Roasted vegetable frittata

Use up any leftover vegetables in this delicious family-sized frittata.

• 350g orange sweet potato, peeled, cut into 3cm pieces
• 1 red capsicum, cut into 3cm pieces
• 2 red onions, cut into wedges
• 2 zucchini, cut into 3cm pieces
• olive oil cooking spray
• 6 eggs
• 1/3 cup skim milk
• 100g baby rocket
• 20g parmesan cheese, (or vegetarian hard cheese) shaved
• 1/4 cup walnuts, roughly chopped
• 1 tablespoon balsamic vinegar

Energy 1215kJ	Fat saturated 3.50g
Fat Total 15.60g	Carbohydrate sugars g
Carbohydrate Total 19.00g	Dietary Fibre 4.20g
Protein 16.80g	Cholesterol 285.00mg
Sodium 181.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 220°C. Grease a 6cm deep, 20cm (base), 8-cup capacity square ovenproof dish.

2. Step 2

   Line a large roasting pan with baking paper. Place sweet potato, capsicum, onions and zucchini in pan. Spray with oil. Spread out in a single layer and roast for 30 minutes or until light golden and tender.

3. Step 3

   Spread vegetables over base of prepared dish. Reduce oven to 190°C. Whisk eggs, milk and pepper together in a jug. Pour egg mixture over vegetables, shaking dish gently to allow egg to spread to base. Bake frittata for 25 minutes or until top is golden and centre is set. Set aside for 10 minutes. Cut into 4 pieces.

4. Step 4

   Place rocket, parmesan and walnuts in a bowl. Toss to combine. Divide salad and frittata between serving plates. Drizzle 1 teaspoon vinegar over each salad. Serve.

Tip: To reduce the fat content further, omit walnuts and serve with low-GI bread. Look for the 'GI Tested' symbol on bread packets.