Baked Vegetable Frittata

Ingredients

• 30 eggs
• 2.25 cups cream or milk
• 1.5 tsp salt and pepper, each
• 4.5 cups shredded cheese
• 300g/9 oz mushroom, sliced

Herb Garlic Roasted Vegetables:

• 6 tbsp olive oil
• 6 garlic cloves, minced
• 2.25 tsp salt
• 1.5 tsp pepper
• 4.5 tsp mixed dried herbs (or use any of choice)
• 2 lbs potato, 1.7cm / 0.7″ cubes
• 6 zucchinis , sliced 1.25 / 0.5″ thick rounds
• 3 large red bell pepper, sliced

Instructions

Roasted Vegetables:

1. Preheat ovento 420°F.
2. Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
3. Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.

Baked Frittata:

1. Lower oven to 350°F.
2. Grease & line pan: Spray a 19 x 30cm / 8 x 10″ rectangle or 22 cm / 9″ square pan lightly with oil, then line with parchment paper with overhang.
3. Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
4. Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, and then top with remaining vegetables.
5. Bake: Bake 40 minutes until centre is just set.
6. Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
7. Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.