Easy recipe Roasted Vegetable Frittata Recipe

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about one tablespoon olive oil about one cup each Roasted red onion, Roasted potato, Roasted zucchini and Roasted capsicum, chopped (see related recipes) two garlic (Recipes by ingridients garlic) cloves, thinly sliced six eggs about one/two cup pure cream (Recipes by ingridients cream) (Recipes by ingridients cream) three/about four cup finely grated parmesan (see note) one third cup fresh basil leaves, chopped Sweet chilli (Recipes by ingridients chilli) sauce (Recipes by ingridients sauce) and rocket leaves, to serveStep about one Heat oil in a twenty-threecm (base) flameproof, ovenproof frying pan over medium-high heat. Roasted Vegetable Frittata Recipe. Add onion, potato, zucchini, capsicum and. garlic (Recipes by ingridients garlic) Cook, stirring occasionally, for three to about five minutes or until just heated through. Step two Meanwhile, whisk eggs, cream (Recipes by ingridients cream) (Recipes by ingridients cream) and parmesan together until combined. Stir in basil. Season with salt and pepper. Pour mixture over vegetables (Recipes by ingridients vegetables) in pan. Roasted Vegetable Frittata Recipe. Stir gently to coat vegetables (Recipes by ingridients vegetables) in egg mixture. Reduce heat to low. Cook for eight to ten minutes or until almost set (mixture will wobble slightly in the centre). Roasted Vegetable Frittata Recipe. Step three Preheat grill on high. Grill frittata for three to about five minutes or until top is golden and frittata has set. Stand for two minutes. Roasted Vegetable Frittata Recipe. Serve frittata with sweet chilli (Recipes by ingridients chilli) sauce (Recipes by ingridients sauce) and rocket..