Roasted Mixed Vegetable & Chorizo Frittata

SERVES 4 PREPARATION 10 MINUTES COOKING 1 HOUR, 5 MINUTES

10 eggs 1 cup cream 2 chorizo sausages, sliced 1 cup Roasted Mixed Vegetables (recipe above) 420g can corn kernels, drained 250g cherry tomatoes, halved 1 cup mozzarella cheese 1 tablespoon chives, snipped

1. Preheat oven to moderately slow, 160°C. 2. In a jug, whisk eggs and cream. Season.

3. In a nonstick frying pan, sauté chorizo on medium for 3 minutes until golden. Drain on a paper towel.

4. Grease an 8-cup round ovenproof dish. In a bowl, toss mixed veges, corn and chorizo. Spoon into prepared dish. Add egg mixture. Stir to distribute evenly. Top, cut-side up, with tomato. Sprinkle with cheese. Bake for 1 hour until just set at centre. Stand for 10 minutes. Sprinkle with chives to serve.