Roast vegetable frittata | Women's Weekly Food
Serve this with a fresh green salad, avocado and shaved parmesan for a tasty and gluten-free lunch or dinner. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 500 grams zucchini, cut into chunks
- 500 grams pumpkin, seeds and skin removed, cut into chunks
- 1 clove garlic, finely sliced
- 1 tablespoon sage, chopped
- 8 eggs
- 1/3 cup low-fat milk
- 2 tablespoons basil, chopped
- salad leaves, to serve
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