Vegetable frittata

Method

(This recipe, a collab with Don Hanley, is from the Buy West Eat Best Mini Cookbook.) Serves 4-6

Set the oven to 230C and position a rack in the middle. Place a baking tray lined with baking paper in the oven and heat for 5 minutes.

In a large mixing bowl, toss the capsicum, zucchini, pumpkin, onions and broccolini with a pinch of salt and black pepper. Drizzle with 2 to 3 tbsp extra virgin olive oil and toss to coat evenly.

Carefully remove the hot tray from the oven using oven mitts. Spread the vegetables on the tray and return to the oven. Roast for 10 to 15 minutes, or until soft and slightly charred. Reduce the oven temperature to 200C.

In a mixing bowl, whisk together the eggs, baking powder, full cream milk, feta, parsley, thyme, and a pinch of salt and black pepper. Fold in the roasted vegetables.

Coat the bottom and sides of a 25cm cast iron or oven-safe pan with extra virgin olive oil and warm over medium-high heat until shimmering.

Pour the egg and vegetable mixture into the pan and cook for 2 to 3 minutes to allow the bottom to set.

Transfer the pan to the preheated oven and bake for 8 to 10 minutes, or until the centre is firm and no longer runny.

Remove from the oven and serve with extra feta and a garnish of fresh parsley.

Enter your details and we’ll email you the Cookbook 👇