Roasted vegetable frittata
750 g, peeled, deseeded and cut into thin wedges
2 small, cut into thin wedges
2 medium, deseeded and cut into chunks
5 clove(s), unpeeled
Egg, whole, raw
9 medium, raw
Light Feta Cheese
100 g, crumbled
6 leaf/leaves, roughly torn
50 g, young leaf
Calorie controlled cooking spray
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the pumpkin, onions, peppers, garlic and oil in a large bowl. Season and toss to coat. Arrange on a large baking tray lined with baking paper and roast for 20 minutes, or until tender.
- Lightly beat the eggs in a large bowl. Add the ricotta, feta and torn basil, then season and set aside.
- Peel the roasted garlic cloves and finely chop, then stir into the egg mixture.
- Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Mist a 20cm nonstick cake tin with cooking spray, and line the base and sides with baking paper.