Roast vegetable frittata

Preheat oven to hot, 200°C. Line a large oven tray with baking paper.

Arrange the vegetables in a single layer on the tray and spray with oil. Bake 25-30 minutes, until tender and lightly browned. Cool.

Transfer vegetables to a large bowl. Add feta, tossing to combine. Spray a 23cm non-stick frying pan with oil and add vegetable mixture, spreading evenly. Preheat grill to medium.

Pour eggs over vegetables. Cook frittata on medium heat 5-6 minutes, until set underneath. Place under grill 4-5 minutes, until the surface is lightly golden.

Set aside in pan 5 minutes, then slide or turn out onto a plate. Cut into wedges and serve with the spinach and tomatoes drizzled with balsamic vinegar.