ROASTED VEGETABLE FRITTATA

Perfect for anytime of the day! A nice and easy meal prep for lunch boxes or after school snacks. Serve with a side of your favourite salad.

Ingredients

• 1 small sweet potato
• 2 small red onion
• 2 small zucchinis
• 2 teaspoon virgin olive oil

1. Preheat oven to 180 degrees.

2. Peel the sweet potato and cut into cubes. Slice the onions into wedges. Halve the zucchinis lengthways, then slice into 2 cm pieces.

3. Place all vegetables into a non stick baking dish and drizzle with olive oil, tossing to coat.

4. Roast for 40-45 minutes or until cooked through, turning occasionally.

5. Once cooked, remove from oven and cool slightly.

Ingredients for egg mixture

• 6 - 8 eggs
• 1/4 cup milk
• Cracked black pepper, a pinch of salt
• 4 garlic cloves, crushed
• 2 long red chilli, finely chopped
• 1/4 cup parsley, finely chopped
• 1 cup baby spinach leaves, shredded

1. Whisk the eggs, milk, cracked black pepper, salt, parsley, garlic and chilli in a bowl. Stir through the shredded baby spinach.

2. Pour the egg mixture over the roasted vegetables and gently mix to distribute the ingredients, evenly.

3. Bake for 30 - 35 minutes until lightly golden. Allow to cool slightly.

4. Cut into portions. Serve with a side of salad.