Serves: 6

Ingredients:

- 2tb extra virgin olive oil (EVOO)

- 8 eggs

- 1 cup milk

- 1 cup cheese, grated

- 1 red capsicum

- 1 yellow capsicum

- 1 zucchini

- 1 sweet potato

- 2 cloves garlic, crushed

- 1 onion, diced

- 1 bunch silverbeet, cut into strips (including stalks)

- juice of one lemon

- 1 cup fresh basil leaves

- 6-8 sprigs thyme

- 30g parmesan cheese or goats cheese

- 1/4 cup pepitas (pumpkin seeds) or sunflower seeds

Method:

1. Heat oven to 200 degrees Celsius. Place capsicums on a tray and bake for 30 minutes, turning a few times until skin starts to blacken and blister

2. Slice sweet potato and zucchini into 1cm thick rounds and place on baking tray with 1tb EVOO and thyme. Sprinkle with a pinch of salt. Bake in the oven for 30-45 minutes or until soft (the zucchini will be ready after 20-30minutes so remove once cooked and return sweet potato to oven). Once cooked, turn oven down to 180 degrees Celsius

3. Heat the remaining EVOO in a pan over medium heat. Add onion and stir fry until starting to brown. Add garlic and stir fry for a couple of minutes. Add silverbeet and lemon juice and cook, stirring, until wilted. Add basil leaves, stir for one minute, take pan off the heat and set aside.

4. Remove capsicum from the oven once skin has blackened and set aside to cool slightly. Once cool enough to handle, peel skin off and deseed. Cut roasted capsicum into strips and set aside.

5. In a mixing bowl, add eggs, milk and grated cheese and whisk until combined.

6. Brush the sides of a baking dish with some EVOO. To assemble the frittata, first spread silverbeet mixture on the bottom of the baking dish. Pour over half the egg mixture evenly. Then layer the roasted capsicum, zucchini and sweet potato. Pour over remaining egg mixture evenly. Finally top with either a sprinkle of goats cheese or grated parmesan and the pepitas

7. Bake in the oven for 45-60 minutes