Baked Vegetable Frittata

Ingredients

• 1 cup cooked sliced sweet potato (200g)
• 1⁄2 cup peeled sliced pumpkin (100g)
• 1 small sliced white or red onion (75g)
• 1 cup blanched bite size pieces broccoli (200g)
• 1 bunch spinach (125g)
• 2 tablespoon finely chopped chives (8g)
• 1 tablespoon finely chopped parsley (10g)
• 4 eggs (200g)
• 2⁄3 cup non-fat milk (165mL)
• 2 crushed garlic cloves (6g)
• Freshly ground black pepper
• 1 tablespoon parmesan cheese (9g)

Preparation

• Cook potato, pumpkin and onion until just tender.
• Steam or microwave broccoli for 3 minutes.
• Wash spinach, finely slice and steam for 3-4 minutes.
• Grease a large 20cm baking dish.
• Layer vegetables in the dish, sprinkling with chives and parsley as you go.
• Finish by spreading spinach over the top.
• Press down firmly to remove large spaces.
• Heat vegetables in 180ºC oven for 10 minutes.
• Beat eggs and milk with crushed garlic and pepper until frothy.
• Pour over hot vegetable mixture in dish.
• Sprinkle parmesan cheese on top.
• Return to oven and bake for a further 30 minutes or until egg is set.
• Serve as a main meal with salad.
• Ideal in lunches hot or cold.