Roast Vegetable Frittata


400 grams pumpkin, peeled and cut into 1 inch cubes
300 grams baby potatoes, halved
1 red pepper, cut into 1 inch pieces
1 zucchini, cut into 1 inch slices
1 tbsp. oil
4 eggs
250 ml light cream for cooking
1/2 c. shredded parmesan cheese
2 tbsp. chopped chives
Salt and pepper to taste

Preheat oven to 200° C. Toss together the vegetables and oil.  Place on a paper lined baking tray and bake for 25-30 minutes until just cooked; cool slightly. Reduce oven temperature to 180° C.

Arrange the vegetables in a greased ceramic quiche dish.  Whisk together the eggs, cream and parmesan cheeses, chives and seasonings, and pour over the vegetables.

Bake at 180° C for 20-30 minutes or until set.  Serve with a green salad.

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