Recipe: Vegetable frittata

INGREDIENTS

• 1 cup pumpkin, sliced
• 1 medium onion, sliced
• 1 medium zucchini, sliced lengthwise
• 1⁄2 red capsicum, sliced
• 1 cup mushrooms, sliced
• 1 medium tomato, sliced
• 7 sprigs asparagus
• 1 sprig parsley, chopped
• 1 sprig thyme, chopped
• 6 eggs, lightly whisked
• Salt and pepper to taste
• 1 tablespoon olive oil

DIRECTIONS
Preheat oven to 180 degrees celsius. Grease a 20cm diameter baking dish with a drizzle of olive oil and line the base with baking paper. Cook the pumpkin in a saucepan of water until just tender.

Meanwhile, heat the olive oil in large frying pan and sauté the onion, zucchini, mushrooms, asparagus and capsicum for 3 minutes until just tender. Layer all the ingredients (except the asparagus) including the tomato and fresh thyme in the prepared baking dish.

In a small dish, lightly whisk the eggs, salt, pepper and parsley together. Pour the egg mixture over the vegetables. Place in the oven and bake for 30 minutes or until cooked through. Garnish with fresh herbs and the asparagus sprigs.

Stand for 5 minutes and then serve.

SERVES 4–6

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.