Roast Pumpkin And Zucchini Frittata - cooking recipe

Ingredients

1 tbsp olive oil
1 lb zucchini, cut into chunks
1 lb pumpkin or butternut squash, peeled, seeded and cut into chunks
1 clove garlic, thinly sliced
1 tbsp chopped fresh sage
8 None eggs
1/3 cup milk
2 tbsp chopped basil
None None Salad leaves, to serve

Preparation

Preheat the oven to 350\u00b0F. Pour oil into a baking pan and heat in the oven for 2-3 mins.
Toss zucchini, pumpkin and garlic in oil to coat. Season to taste. Sprinkle with sage. Roast for 20-25 mins, until vegetables are tender.
Whisk eggs and milk in a large bowl. Season to taste.
Lightly oil an 8-inch baking dish. Arrange vegetables in dish and sprinkle with basil. Pour in egg mixture.
Bake for 25 mins. Cover with foil and bake for 10-15 mins, until set. Cut into wedges and serve with salad leaves.