'Magic' Baked Vegetable Frittata

Ingredients

• 1 medium onion (chopped into small pieces)
• 1 bell pepper ((capsicum), any color, chopped into small pieces)
• 1/2 head broccoli (chopped into small pieces)
• 1/2 zucchini (sliced into rounds, then halved or quartered)
• 7 ounces cherry tomatoes (chopped into halves or quarters)
• 1 1/2 tablespoons mixed dried herbs (optional)
• 2 tablespoons olive oil (for cooking the veggies)
• 3/4 cup self raising flour ((self rising flour) Or all purpose plain flour with 1 teaspoon of baking powder added)
• 1 1/2 cups milk (preferably full fat)
• 6 eggs
• 2 tablespoons mustard (e.g. wholegrain, Dijon)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup pesto (teaspoonfuls (regular or tomato pesto, nut free if necessary))
• 1 cup grated cheese (e.g. sharp cheddar, or a mix of cheddar and parmesan)
• 1/2 cup feta cheese (crumbled (or replace with 1/4 cup parmesan, and/or ricotta cheese))

Instructions

1. 1

   Preheat oven and line a sheet pan with baking paper.: Preheat the oven to 430F/220C and line a high-sided (about 4cm or 1.5 inches) sheet pan or baking pan (roughly 9 x 13 inches or 23cm x 33cm) with baking paper.

2. 2

   Toss the vegetables with olive oil on the sheet pan, then roast for 15 minutes.: Spread all the chopped vegetables out on the lined sheet pan. Drizzle the olive oil over them, sprinkle over the dried herbs (if using) and toss well. Roast for around 15 minutes or until softened and starting to brown. Then turn the oven down to 375F/190C.

3. 3

   Blend all the egg mixture ingredients together in a large jug or bowl.: Meanwhile, in a large jug or bowl, slowly blend some of the milk into the flour so that there are no lumps. Then whisk in the eggs, the rest of the milk, the mustard and the salt and pepper.

4. 4

   Dot pesto all over the vegetables, then sprinkle over the cheese.: When the vegetables are cooked, use a teaspoon to dot the pesto all over them evenly. Then sprinkle over the cheeses.

5. 5

   Pour the egg mixture all over the vegetables and cheese and bake for 25 minutes.: Carefully pour the egg and milk mixture all over the top of the vegetables and cheese on the sheet pan. Then bake for around 25 minutes, or until the top is golden and the center no longer runny.

6. 6

   Let cool and slice.: Let cool for 10 minutes, then cut into 8 to 12 slices to serve.