Layered Vegetable Frittata

Ingredients

• 400g peeled pumpkin, cut into 1/2cm slices
• 2 capsicums, deseeded & cut into eighths, lengthwise
• 1 Tbsp olive oil
• 1 Tbsp Gregg's Garlic and Herb Sea Salt
• 1 Tbsp plain flour
• 1/2 cup milk
• 8 eggs
• 1 tsp Gregg's Garlic and Herb Sea Salt, extra
• 1 cup grated cheese

Method

Preheat the oven to 180°C.

Place the pumpkin slices and capsicum pieces in a baking dish. Sprinkle with the olive oil and the tablespoon of Gregg's Garlic and Herb Sea Salt. Bake in the oven for 30 minutes or until pumpkin is the tender. Note: this can be done ahead of time and left to cool if desired.

Place the pumpkin and capsicum into a 20 cm pie dish.

In a bowl mix the flour with a small measure of milk to make a paste then add the remaining milk, eggs and extra teaspoon of Gregg's Garlic and Herb Sea Salt, beat well. Gently pour the egg mixture over the vegetables and top with the grated cheese.

Bake for 30 minutes or until the frittata is golden and the egg has set.

Rest for 5 to 10 minutes before serving with a green salad.