Kumara goat’s cheese frittata

SERVES 8 OR 16 AS PART OF A BUFFET PREP + COOK TIME 2 HOURS (+ STANDING TIME)

800g small kumara, unpeeled, sliced very thinly

⅓ cup (80ml) extra virgin olive oil 2 medium (340g) red onions, sliced thinly 50g kale, spinach and chard leaf mix 18 eggs

300ml thickened cream

220g dill goat’s cheese

2 tablespoons micro herbs

1 Preheat oven to 200°C (180°C fanforced).

2 Line a large oven tray with baking paper. Place kumara on tray, in a single layer. Roast for 15 minutes or until cooked.

3 Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat; cook onion, stirring, for 5 minutes or until soft.

4 Oil a deep 25cm x 30cm ovenproof dish; line base and sides with baking paper, extending the paper 5cm over the edge. Brush paper with remaining oil. Reduce oven to 150°C (130°C fan-forced). 5 Layer kumara, onion and leaf mix in dish. Whisk eggs and cream in a large bowl until well combined; season well. Pour egg mixture over vegetables; top with crumbled cheese.

6 Bake frittata for 50 minutes or until a thin knife inserted into the centre comes out clean. Leave in dish for 15 minutes. Cover dish with a large board; invert frittata onto board and remove lining paper. Using another board, repeat to invert right-side up. Serve frittata topped with micro herbs. Suitable to freeze