Roast Vegetable Frittata Recipe

Ingredients

• 400g pumpkin, peeled and cut into 2cm cubes
• 300g baby potatoes, halved
• 1 red capsicum, cut into 2cm pieces
• 1 zucchini, cut into 2cm thick slices
• 1 tablespoon oil
• 4 eggs
• 250ml PHILADELPHIA Light Cream For Cooking
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons chopped chives
• Salt and freshly ground black pepper, to taste
• Green salad, to serve

Method

• TOSS together the vegetables and oil. Place on a paper lined baking tray and bake in a hot oven 200°C for 25–30 minutes or until just cooked. Cool slightly.
• ARRANGE the vegetables in a greased 26cm ceramic quiche dish. Whisk together the eggs, PHILLY, Parmesan, chives and seasonings then pour over vegetables.
• BAKE in a moderate oven 180°C for 20–30 minutes or until set. Slice the frittata and place on serving plates with green salad. Serve immediately.