Vegetable frittata

Choose a 20cm ceramic, porcelain or Pyrex ovenproof dish, so the frittata cooks evenly.

Ingredients

1 medium	Red kumara (Main)
3 stems	Sweet stem broccoli, lightly trimmed (Main)
6	Free-range eggs (Main)
¼ cup	Cream
¼ cup	Chopped herbs, (Annabel used dill and flat leaf parsley)
4 Tbsp	Freshly grated parmesan cheese
1	Lemon, finely grated zest
1 serving	Sea salt and cracked black pepper
8	Cherry tomatoes, cut in half horizontally

Directions

1. Lightly peel the kumara then cut into about 2cm cubes. Cook in lightly salted water until tender. Drain well in a sieve and set aside to cool. Steam the sweet stem broccoli until bite-tender. Set aside to cool then cut into smaller pieces.
2. Heat the oven to 175C. Grease a 20cm baking dish.
3. Lightly whisk together the eggs, cream, herbs, 2 tablespoons of the parmesan and lemon zest. Season well with salt and freshly ground black or white pepper. Add the cooked kumara and sweet stem broccoli.
4. Pour into the prepared dish, then pop in the cherry tomatoes gently pushing them a little way into the egg mixture. Sprinkle the remaining parmesan over the top. Place in the oven and cook for 20-25 minutes until golden and the egg is just set.
5. Serve with a green salad and crusty bread.
6. Jazz up by serving with a store-bought pesto.

See more of Kathy's simple dinner recipes

• Ricotta, rocket and parsley on pappardelle
• Warm vegetable and Kiwi quinoa salad with preserved lemon dressing