Roast Vegetable Frittata - cooking recipe

Ingredients

1 lb sweet potatoes, peeled and cubed
1 lb zucchini, cut into chunks
1 large red pepper, seeded and cubed
1 None red onion, cut into wedges
1 cup crumbled feta cheese
6 None eggs, lightly beaten
2 oz baby spinach leaves
5 oz cherry tomatoes, halved
None None Balsamic vinegar, to drizzle

Preparation

Preheat the oven to 400\u00b0F. Line a large baking pan with parchment paper. Arrange vegetables in a single layer on pan and spray with no stick cooking spray. Bake 25-30 mins until tender and lightly browned. Cool.
Transfer vegetables to a large bowl. Add feta, tossing to combine. Spray a 9-inch nonstick skillet with cooking spray and add the vegetable mixture, spreading evenly. Preheat the broiler.
Pour eggs over vegetables. Cook frittata on medium heat 5-6 mins, until set underneath.
Broil 4-5 mins until slightly golden. Let stand in pan 5 mins, then slide or turn out onto a plate. Cut into wedges. Serve with the spinach and tomatoes drizzled with balsamic vinegar.