Favourite Family Recipes » Group

What you need:
Large mushrooms, enough for 1 for each person
Shallots
Olives
Zucchini
Various types of capsicum

Set oven to 190 degrees, grate cheese over the top (optional), bake for 15 minutes.

I made enough for 2 people and had it for an afternoon tea snack along with some fruit.

Serving size: 4
Cooking time: Over 1 hour
Course: Lunch, Main, Side dish

INGREDIENTS

500g butternut pumpkin, peeled, chopped coarsely
2 large zucchini (300g), chopped coarsely
1 tablespoon olive oil
200g fetta, crumbled
8 eggs
½ cup (125ml) cream

METHOD

Preheat oven to moderately hot. Oil and line base and side of deep 22cm round cake pan with baking paper.
Combine pumpkin and zucchini, in single layer, in large baking dish; drizzle with oil. Roast, uncovered, in moderately hot oven about 30 minutes or until vegetables are browned and tender.
Reduce oven temperature to moderately slow. Place pumpkin, zucchini and fetta in prepared pan.
Whisk eggs in medium bowl until frothy. Whisk in cream; pour over vegetables and fetta. Bake, uncovered, in moderately slow oven, about 40 minutes or until frittata sets and is just cooked through.
Serve with a rocket and pine nut salad, drizzled with balsamic dressing, if desired.

Per serving: 41g fat; 2101kJ (502 cal)

*Note this is a vegetarian recipe but loved by all who have had it