#TDT Tasty Dinner Tuesday!! It's dinner time try this for a Veggie Preggo craving!! Roast vegetable…

#TDT Tasty Dinner Tuesday!! It's dinner time try this for a Veggie Preggo craving!!

Roast vegetable frittata

•4 eggs

•1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks

•2 tablespoons grated parmesan

•1/4 cup shredded basil leaves

•Green salad, to serve

Step 1

Preheat the grill to high. Place eggs in a bowl and whisk lightly, then season with salt and pepper. Place vegetables into a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.

Step 2

Add the eggs and reduce heat to low, cover and cook until eggs have almost set. Sprinkle over the parmesan and shredded basil, then place the frypan under the grill for 3-4 minutes or until golden and puffed.

Step 3

Slice into wedges and serve with a green salad.