Name: Char-grilled vegetable frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: spray oil; 1 zucchini, trimmed, thinly sliced lengthways; 200 gram butternut pumpkin, peeled, seeded, thinly sliced; 1/2 red capsicum, seeded, thinly sliced; 1 tablespoon olive oil; 1/4 cup coarsely chopped baby spinach leaves; 6 eggs; 1/2 cup cream; 100 gram crumbled feta; extra feta and mixed leaves, to serve

Ingredients

spray oil

1 zucchini, trimmed, thinly sliced lengthways

200 gram butternut pumpkin, peeled, seeded, thinly sliced

1/2 red capsicum, seeded, thinly sliced

1 tablespoon olive oil

1/4 cup coarsely chopped baby spinach leaves

6 eggs

1/2 cup cream

100 gram crumbled feta

extra feta and mixed leaves, to serve

Method

1.Spray a char-grill with oil and preheat on medium. Lightly grease 4 x 10cm pie pans and line with baking paper.

2.In a bowl, combine zucchini, pumpkin and capsicum. Add olive oil and toss well to coat.

3.Char-grill vegetables for 4-5 minutes each side until golden and tender.

4.Chop vegetables coarsely and divide evenly among pie pans. Top each with an equal amount of spinach.

5.In a jug, whisk together the eggs and cream. Season to taste. Pour over the vegetables in each dish to cover. Sprinkle with feta and cover with foil.

6.Place the frittatas on the char-grill and cook for 15-20 minutes until set.

7.Remove frittatas from the pan, sprinkle with extra feta and serve with salad leaves.

These can be baked in the oven at 180°C for 15-20 minutes until firm. You can use any combination of vegetables you like.
Note

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Ingredients

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