HEALTHY SPRING VEGETABLE & GOAT’S CHEESE FRITTATA

SERVES 6. PREP 15 MINS. COOK 1 HR 15 MINS INGREDIENTS

• 500g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces

• 1 large red capsicum, deseeded, cut into 1.5cm pieces

• 1 large red onion, cut into thin wedges

• 1 bunch asparagus, trimmed, cut into 1cm lengths

• 150g (1 cup) frozen green peas • 75g soft goat’s cheese, crumbled • 8 eggs

• 2 tbsp milk

• ¼ cup chopped fresh basil leaves, plus extra baby leaves, to serve

• 150g mixed cherry tomatoes, halved

• 1 tbsp sunflower seeds

• 1 tbsp pumpkin seeds

• Salad leaves, to serve

METHOD

1 Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place pumpkin, capsicum and onion on prepared tray. Spray lightly with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside to cool.

2 Meanwhile, place asparagus and peas in a steamer basket over a saucepan of boiling water. Cover and steam until just tender. Refresh under cold running water. Drain well.

3 Reserve 1 tbsp goat’s cheese. Place remaining goat’s cheese in a large bowl with eggs, milk and basil. Whisk to combine. Season. Add all the roast vegetables and stir to combine.

4 Reduce oven to 180C/160C fan forced. Line base and side of 20cm round cake pan with baking paper. Pour mixture into prepared pan, evenly distributing veg. Top with tomatoes, cut-side up, and seeds.

Bake for 45 minutes or until puffed and firm. Set aside for 10 minutes to cool. Top with extra basil and reserved cheese. Serve with salad.