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Ingredients

2 cups (250g) frozen chunk-style vegetables
125g cherry tomatoes, halved
6 eggs
1 cup pure cream
1/2 cup grated tasty cheese
1 tablespoon chopped fresh flat-leaf parsley leaves

Method

Step 1 Preheat oven to 190°C/170°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper.
Step 2 Arrange vegetables and tomato in prepared pan. Whisk eggs, cream, cheese and parsley together in a jug. Season with salt and pepper. Pour over vegetable mixture.
Step 3 Bake for 45 to 50 minutes or until frittata is golden and set (cover pan loosely with foil if over-browning during cooking). Serve.

Chunky vegetable frittata

How to make Chunky vegetable frittata

Ingredients

Method