Name: Cheesy frittata with crouton topping
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 200 gram green beans, chopped; 2 medium carrots, chopped; 200 gram pumpkin, peeled, chopped; 2 tablespoon vegetable or olive oil; 2 medium brown onions, sliced; 2 cloves garlic, crushed; 200 gram baby spinach leaves; 12 eggs, at room temperature; 300 millilitre cream; 2 cup grated cheddar cheese; 8 slices day-old white bread, crusts removed, coarsely chopped; mixed salad, to serve

Ingredients

200 gram green beans, chopped

2 medium carrots, chopped

200 gram pumpkin, peeled, chopped

2 tablespoon vegetable or olive oil

2 medium brown onions, sliced

2 cloves garlic, crushed

200 gram baby spinach leaves

12 eggs, at room temperature

300 millilitre cream

2 cup grated cheddar cheese

8 slices day-old white bread, crusts removed, coarsely chopped

mixed salad, to serve

Method

1.Preheat oven to 180°C or 160°C fan forced. Grease and line 2 x 19x9cm (base measurement) loaf pans with baking paper, extending paper at long sides for handles. Microwave beans, carrot and pumpkin on High (100%) for 4 minutes or until soft. Cool.

2.Heat oil in a frying pan over moderate heat. Add onion and garlic; cook and stir for 5 minutes until soft. Add spinach; cook and stir for 1 minute or until wilted. Add to vegetables; cool.

3.Whisk eggs, cream and cheese together; stir into vegetables. Spoon into prepared pans. Top with bread. Bake for 40 minutes or until golden and just set. Cool in pans. Serve, sliced, with salad.

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