ROAST VEGETABLE & THREE CHEESE FRITTATA WITH THYME

Preparation time: 60 mins | Makes: 6-8 serves

INGREDIENTS

• 10 pasture raised, organic eggs (I like Mulloon Creek Natural Farms biodynamic eggs)

• 80g full fat Greek feta cheese, crumbled

• 80g mozzarella cheese, grated

• 80g parmesan cheese, grated

• 2 washed potatoes, sliced finely and pre-roasted

• 1/2 small butternut pumpkin, skin taken off, sliced finely and pre-roasted

• 2 eschalots, sliced finely

• Extra virgin olive oil

• 1 bunch of fresh thyme, rinsed and leaves pulled off for sprinkling over your frittata

• Sea salt and cracked black pepper

METHOD

1. Preheat your oven to 180 degrees celsius, and line a springform pan with baking paper

2. In a large mixing bowl, whisk together your eggs, cheese, and season with your salt and a good crack of pepper

3. Layer your roast vegetables into the springform pan, before pouring over your egg and cheese mix

4. Top with your eschalots, thyme leaves and a good drizzle of EVOO before popping into the oven for 35-40 minutes or until cooked through and lightly browned on top

5. Let it cool for 5-10 minutes before removing the sides of your springform pan, slicing and serving

This frittata is my idea of the perfect Sunday morning brunch at home, or a light afternoon snack. Stores well in the fridge for leftovers for up to two days.