Roast Vegetable Frittata - cooking recipe

Ingredients

500 g zucchini, sliced thickly
500 g pumpkin or 500 g sweet potatoes, cubed
1 tablespoon olive oil
1 garlic clove, crushed
1/2 cup mixed fresh herbs, roughly torn
8 free range eggs
1/3 cup skim milk
salt and pepper

Preparation

Preheat oven to 180 degrees Celcius.
Toss the vegetables with the olive oil in a 20cm shallow baking dish and bake for 25 minutes.
Beat eggs together with milk, herbs and seasoning. Pour on top of the roast vegetables.
Return to the oven for 40 minutes, covering top with foil after 20 minutes.