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How to make Healthy spring vegetable and goat's cheese frittata

Yield = 6
Prep time: 0:15
Cook time: 1:15
Total time: 1:30

Ingredients

  • 500g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 1 large red capsicum, deseeded, cut into 1.5cm pieces
  • 1 large red onion, cut into thin wedges
  • 1 bunch asparagus, trimmed, cut into 1cm lengths
  • 150g (1 cup) frozen green peas
  • 75g soft goat’s cheese, crumbled
  • 8 eggs
  • 2 tablespoons milk
  • 1/4 cup chopped fresh basil leaves, plus extra baby leaves, to serve
  • 150g mixed cherry tomatoes, halved
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • Salad leaves, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place pumpkin, capsicum and onion on prepared tray. Spray lightly with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside to cool.
  • Step 2 Meanwhile, place asparagus and peas in a steamer basket over a saucepan of boiling water. Cover and steam until just tender. Refresh under cold running water. Drain well.
  • Step 3 Reserve 1 tbs goat’s cheese. Place remaining goat’s cheese in a large bowl with eggs, milk and basil. Whisk to combine. Season. Add all the roast vegetables and stir to combine.
  • Step 4 Reduce oven to 180°C/160°C fan forced. Line base and side of 20cm round cake pan with baking paper. Pour mixture into prepared pan, evenly distributing veg. Top with tomato, cut-side up, and seeds. Bake for 45 minutes or until puffed and firm. Set aside for 10 minutes to cool. Top with extra basil and reserved cheese. Serve with salad.