Roast vegetable, feta and mushroom frittata

For an easy weekday lunch, frittata is a great option.  Make a batch on a Sunday, and you’ve got lunch for a good few days.  You can freeze it too, and grab it out for those days when you’re not organised for lunch.    I’m trying to be more organised with food prep at the moment, and this is on my list to make again!  Simply make a big salad and you’ve got a balanced lunch.


1 cup pumpkin, diced in small pieces
1 cup kumara, diced in small pieces
1 tablespoon olive oil
8 button mushrooms, sliced
8 free range eggs
100g feta cheese
2 tablespoons pesto
1/2 punnet cherry tomato
1/3 cup grated edam cheese
1 bunch of flat leaf parsley

Preheat oven to 180 degrees Celsius.  Place the pumpkin and kumara on a baking tray.  Drizzle over the olive oil and season with salt and pepper.  Bake for 20 minutes, or until cooked through.
Beat the eggs in a large bowl and beat well.  Chop the parsley and stir through the eggs along with the pesto. Break up the feta and stir through the egg mixture. Pour into a greased dish.  Sprinkle over the mushrooms and the roasted vegetables. Slice cherry tomatoes in half and add to the top of the frittata. Sprinkle over the grated cheese.

Bake for 30 minutes, or until cooked through.

Serve with a salad for a yummy lunch.