Roasted summer vegetables and Rodda’s Cornish clotted cream baked frittata

Ingredients

• 300g seasonal vegetables chopped into roughly 1cm cubes (this can be anything like courgettes, peppers, leeks, carrots, aubergines)
• 1 red onion, chopped into 1cm chunks
• Splash of olive oil
• 4 eggs
• 113g or half 227g pot Rodda’s Cornish clotted cream
• 75g feta, cubed
• Salt and freshly ground black pepper