Baked vegetable frittata

Vegetables:

            ¼ butternut pumpkin, sliced and roasted

            2 large desiree potatoes, sliced and roasted

            1 medium kumara, sliced and roasted

            1 medium eggplant, sliced and roasted or fried

            about 10 medium button mushrooms, sliced and fried

½ packet fettucine, cooked

6 eggs

1 cup self raising flour

1 cup milk

1 cup grated cheese

Extra if necessary:

            3 eggs

            ½ cup self raising flour

            1 cup  milk

·        Grease and line with baking paper a large, round cake tin.  Preheat the oven to 180°C. 

·        Whisk together eggs, flour and milk.  Mix in the cheese and pasta.

·        Pour a little of the egg mix into the bottom of the tin, spooning in some of the pasta.

·        Layer vegetables in – alternate the starchy and the other ones and ensure a mix of colours.

·        Pour the rest of the egg mix over the top.

·        If the egg mix doesn’t go up to the top, whisk together the extra ingredients and pour that mix over too.

·        Bake for about an hour – until firm and golden.

·        Leave in tin for at least 10 minutes before turning out – or to cool completely if not serving immediately.  Then turn out onto a plate and cut into slices like a cake.

Notes and tips:

·        You can leave out the pasta.

·        Other vegetables are fine too, or only a few of these.  Suggestions are sliced, fried or roasted zucchini or capsicum.

·        If preparing the vegetables especially for this dish, I slice first then coat lightly in oil and roast.  Leftover roasted vegetables are fine too, in which case you will probably slice after roasting.

·        An easy way to cook the pumpkin is to put it into the oven whole on a tray and just cook like that until soft.  Then it is very easy to peel and slice.

·        When roasting vegetables, cut them up then put them into a large plastic bag.  Pour in a little oil, twist the bag closed and shake/move the vegetables around in the bag.  This is an easy way to coat them using minimal oil. 

·        It is also a good idea to line your baking tray with non-stick baking paper, otherwise the delicious crunchy brown part of the roasted veggies will stick to the dish and you’ll lose it.  You will also need less oil.