I cooked this frittata for friends for lunch yesterday and it worked out amazing! So simple really. Lucy enjoyed it because she could pick up the pieces easily and there were nice chunks of veg too.

Ingredients

• 1 zucchini (or 1/2 a big one) grated
• 1 sweet potato diced
• 1/2 butternut pumpkin diced
• 1 onion diced
• 6 eggs
• handful of cheese
• about 3/4 cup of milk
• butter
• thyme

Method

1. Cook the potato and pumpkin in a pot of salted boiling water. I then ‘roasted’ the potato and pumpkin in the oven with some canola oil and thyme – just to give it a nice flavour.
2. Put an oven proof frying pan on a medium heat. Melt the butter and cook the onion and grated zucchini.
3. Add the potato and pumpkin to heat through.
4. In a separate bowl whisk the eggs, add the milk and cheese.
5. Spread the vegetables out in the frying pan so it’s evenly distributed and carefully pour the egg mixture in.
6. Watch for the egg to start setting around the edges and then put it under a grill for the last 10 minutes or so (or until cooked).
7. Carefully flip onto a serving plate and serve with a side salad or crusty loaf of bread.

There was plenty of frittata for lunch and then dinner, so I would say this would easily serve 6 or more with side dishes.