Roasted veggie frittata

This frittata is baked in the oven instead of the hob top - super easy and full of goodness!

Serves 4

Ingredients

400g sweet potatoes, peeled and chopped 1 red pepper, chopped 1 large courgette, chopped 1 red onion, cut into wedges 1tbsp olive oil 200g asparagus or green beans, trimmed and cut into thirds 6 medium eggs 175ml skimmed milk 50g rocket 30g Parmesan shavings 1 tbsp balsamic glaze, to serve

Method

• Preheat the oven to 220°C/fan 200°C/gas 7 and line a large roasting tray with baking paper

• Put the sweet potatoes, pepper, courgette and onion into the tray, then drizzle with the olive oil and toss to coat. Roast for 25 min.

• Add the asparagus or beans to the tray and roast for a further 5 min. Remove the tray from the oven, then reduce the heat to 180°C/fan 160°C/gas 4.

• Transfer the roasted veggies to a 1.5 litre ovenproof dish. Whisk the eggs and milk together in a jug, then pour over the veg. Bake for 20–25 min until the frittata is set and the top is lightly golden.

• Scatter over a few of the rocket leaves and parmesan shavings, then cut the frittata into 4 and serve drizzled with the balsamic glaze, with the remaining rocket and parmesan on the side