Roast Vegetable Frittata

15 Mins
Prep time
60 Mins
Cooking time
Serves 4

What you need

  • 400g pumpkin, peeled and cut into 2cm cubes
  • 300g 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

How to make it

  1. 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.
  2. ARRANGE the vegetables in a greased 26cm ceramic quiche dish. Whisk together the eggs, PHILLY, Parmesan, chives and seasonings then pour over vegetables.
  3. 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.