Roast Vegetable Frittata
Ingredients
400g pumpkin, peeled and cut into 2cm cubes300g baby potatoes, halved
1 red capsicum, cut into 2cm pieces
1 zucchini, cut into 2cm thick slices
1 tablespoon oil
4 eggs
250ml PHILADELPHIA Light Cream For Cooking
1/2 cup shredded Parmesan cheese
2 tablespoons chopped chives
Salt and freshly ground black pepper, to taste
Green salad, to serve
Method
Toss together the vegetables and oil. Place on a paper lined baking tray and bake in a hot oven 200°C for 25–30 minutes or until just cooked. Cool slightly.
Arrange the vegetables in a greased 26cm ceramic quiche dish. Whisk together the eggs, PHILLY, Parmesan, chives and seasonings then pour over vegetables.
Bake in a moderate oven 180°C for 20–30 minutes or until set. Slice the frittata and place on serving plates with green salad. Serve immediately.Notes
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