Roasted Vegetable Frittata - cooking recipe

Ingredients

1 tbsp olive oil
1 lb (about 3 large) zucchini, cut into chunks
1 lb pumpkin, seeds and skin removed, cut into chunks
1 clove garlic, finely sliced
1 tbsp sage, chopped
8 large eggs
1/3 cup milk
2 tbsp basil, chopped
None None Mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. Pour oil onto an baking sheet and heat 2-3 minutes.
Toss zucchini, pumpkin, and garlic in oil to coat. Season to taste. Sprinkle over sage. Bake 20-25 minutes, until tender.
Meanwhile, lightly grease a 8-inch-square baking dish. In a bowl, whisk eggs and milk together. Season to taste.
Arrange roasted vegetables in baking dish and sprinkle with basil. Pour egg mixture over vegetables.
Bake 25 minutes. Cover with foil and bake a further 10-15 minutes, until set. Cut into wedges. Serve with mixed greens.