ROAST VEGETABLE FRITTATA

600 grams orange sweet potato or pumpkin, peeled and chopped

1 red pepper, cut into 8 pieces

2 zucchini, quartered

4 baby new potatoes, quartered

olive oil and sea salt for sprinkling

Frittata Mix:

6 eggs

1 cup cream

1/2 cup grated aged cheddar or parmesan cheese

2 Tbsp shredded basil

cracked black pepper

Preheat the oven to 350F. Place the sweet potato or pumpkin, red pepper, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft & golden.

Place the vegetables in a 8" non-stick frying pan. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until the frittata begins to set.

Place the frittata under a preheated hot grill (broiler) and cook for 2 minutes or until golden. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a simple salad or toast.

Serves 4-6.

"Modern Classics, Book 1" by Donna Hay, pg 73