Balsamic & Honey Roasted Vegetables, Cheese & Basil Pesto Frittata | Liddells Recipes

Ingredients

• 3 medium capsicums
• OR
• 1 jar of pre-roasted capsicums (without any added onion or garlic) – about 150g worth, drained
• 2 tablespoons balsamic
• 2 tablespoon honey
• ½ tablespoon olive oil
• 1 teaspoon fine salt
• Good crack of pepper
• 500g pumpkin
• 1 medium carrot
• 1 medium zucchini
• 1 large bunch of basil (save a few leaves for garnish)
• ½ cup pine nuts or walnuts
• Juice of 1 lemon
• ¼ cup olive oil
• Pinch of salt
• 5 extra large eggs
• ¼ cup Liddells full cream lactose free milk, or any plant based milk
• ½ teaspoon fine salt
• Good crack of fresh pepper
• 100-150g freshly grated Liddells Lactose Free cheese
• ½ cup dairy free pesto (recipe above)
• ½ cup sundried tomatoes, drained of excess oil
• ¼ cup olives, pitted and drained of excess oil
• 2 cups wilted spinach
• 1 batch balsamic and honey roasted vegetables
• 1 batch roasted capsicums or 150g jarred roasted capsicums, drained
• Handful of cherry tomatoes