Cheesy veg frittata – Food & Home Magazine

Ingredients

• 45ml (3 tbsp) olive or avocado oil
• 1 small aubergine, chopped
• 1 small red onion, finely chopped
• 4 baby marrows, chopped
• 1 red pepper, chopped
• 2,5ml (½ tsp) dried rosemary
• 2,5ml (½ tsp) dried chilli flakes
• sea salt and freshly ground black pepper, to taste
• 8 large eggs
• 60ml (¼ cup) milk
• fresh rocket, to serve
• fresh basil, to serve
• Parmesan, grated, to serve