Rustic Roast Vegetable Frittata

Unfortunately, my image doesn't give justice to this frittata, but it really was both delicious and beautiful. The vibrant and fresh vegetables pushed through the golden top of frittata, and the body of the frittata was light and delicate.

Ingredients
300g pumpkin, cubed
1 red onion, chopped into 3cm chunks
1 red capsicum, in slices
1 carrot, in 1cm slices
1 large zucchini, in thin slices
4 medium size mushrooms, in slices
7 eggs
1/2 cup milk
rosemary
garlic clove

Method
Cook all vegetables in oven along with some sprigs of rosemary...or if you want a healthier alternative cook them in the microwave. Cook pumpkin in microwave. Cook carrot, zucchini and capsicum together with a bit of water and rosemary in the microwave. Cook mushrooms on saucepan with water. Cook red onion with rosemary, garlic and oil in saucepan. Whisk together eggs and milk, then fold through all the vegetables. In a dish, sprinkle bit of rosemary at bottom and a few bits of minced garlic. Pour egg mixture over top and bake for 30-40 minutes on 160 degrees.