Vegetable frittata | Jean Hailes

Ingredients

• 1 red onion, halved and sliced
• 1 large beetroot, washed or peeled and thinly sliced into rounds
• 1 sweet potato, washed or peeled and thinly sliced into rounds
• 2 tablespoons olive oil
• 1 small head of broccoli, broken into florets
• 1 bunch asparagus, woody ends snapped off and ends peeled
• ½-1 red capsicum, diced
• 200g feta cheese
• A heaped ¼ cup fresh herbs, roughly chopped (parsley, basil or dill)
• 8-10 eggs, enough to cover ingredients
• ½-1 teaspoon salt
• Pepper, to taste
• 28cm heavy-based frypan (or skillet) that can be placed in the oven