ROASTED KUMARA & CHORIZO FRITTATA

SERVES 4 PREP 15 MINS COOK 55 MINS PER SERVE 2372kj

500g kumara, peeled, thinly sliced 1 chorizo sausage, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, crushed 2 tsp olive oil 8 eggs whisked ½ cup thickened cream 100g firm feta, crumbled ¼ cup finely grated parmesan ¼ cup torn basil leaves mixed salad, to serve

1 Preheat oven to moderate, 180°C. Lightly grease a 20cm square cake pan. Line base and two long sides with baking paper, extending paper 2cm above pan edge.

2 On an oven tray, toss kumara, chorizo, onion, garlic and oil to coat. Season well with salt and freshly ground black pepper. Bake 15-20 mins until kumara is just tender. Cool slightly.

3 In a jug, whisk eggs and cream together until combined. Season to taste.

4 Arrange roasted vegetables in cake pan. Top with feta, parmesan and basil. Carefully pour egg mixture over vegetables.

5 Bake 30-35 mins until firm in the middle and beginning to pull away from sides of the pan. Set aside for 10 mins before removing from pan. Cut into squares. Serve with mixed salad of choice.