ROS’ ROAST VEGETABLE FRITTATA

Ingredients

500g sweet potato, peeled, cubed

500g zucchini, cut into chunks

1 large red capsicum, seeded, cubed

1 red onion, cut into wedges

100g reduced-fat feta

6 eggs

60g baby spinach leaves

125g cherry tomatoes, halved (can be added into frittata or served as side salad)

Balsamic vinegar, to drizzle

Method

1. Preheat oven to hot, 200C. Line large oven tray with baking paper.

2. Arrange vegetables in a single layer on a tray and spray with oil.  Bake lightly for 25-30 minutes until tender and lightly browned.  Cool.

3. Transfer vegetables to a large bowl.  Add feta, tossing to combine.  Spray a quiche tray with cooking oil and add vegetable mixture, spreading evenly.

4. Pour eggs over vegetables. Lightly blend together. Cook frittata on medium heat until cooked and lightly golden.

5. Cut into wedges and serve with the spinach and tomatoes drizzled with balsamic vinegar. (Vegetables can be roasted up to two days ahead and keep them, covered in the fridge).

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