Roast Veg Frittata

Serves 4 to 6 - Takes 1 hour

Baked egg dishes are a fav of mine anytime of day. This one is a big hit in my house as it packs huge flavour without having to rely on meat to make it magical.

- 500g zucchini, rough cut
- 500g sweet potato, peeled and cubed
- 1 red pepper, rough cut
- 1 red onion, rough cut into wedges
- 150g of feta or goats cheese
- 6 eggs, beaten
- 100g baby spinach leaves
- 100g cherry tomatoes, halved
- Balsamic vinegar for garnish

Preheat oven to 400F. Lay out your prepped veggies on parchment paper on a baking tray, drizzle with olive oil and season liberally. Roast for 25 mins or until veg are tender and golden, remove once done and let cool.

Toss veg with feta or goats cheese in a large bowl to combine. Transfer to an oiled non-stick pan.  Preheat stove to medium. Pour beaten eggs over mixture and allow bottom to set on stove (5/6 mins). Then place under grill until golden brown. Remove and let sit for 5 mins.  Cut, serve and garnish with a drizzle of your fav balsamic.

Perfect with bacon for a sexy brunch, or add a salad of watercress and arugula for a light  supper.