Capsicum, Sweet Potato and Pumpkin Frittata

Ingredients:

• 2 cups Sweet Potato, peeled and diced into 2cm x 2cm pieces (approx 1 small Sweet Potato)
• 2 cups Pumpkin, peeled and diced into 2cm x 2cm pieces (approx 1/4 small Pumpkin)
• 1 tablespoon Extra Virgin Olive Oil
• 2 Red Capsicums, de-seeded and diced 
• 8 large Free Range Eggs
• 3/4 cup unsweetened Coconut Milk
• 2 cups Baby Spinach, roughly chopped
• 1/4 cup (loosely packed) fresh Parsley, chopped
• Pinch Pink Salt

Instructions:

1. Pre-heat fan-forced oven to 180°C.
2. In a mixing bowl, combine sweet potato, pumpkin, olive oil. Place in an oven-baking tray and roast for approximately 30 minutes or until tender and golden. After half way, add capsicum to tray and roast for remaining time.
3. In a large bowl whisk eggs lightly with coconut milk and salt.
4. Remove cooked vegetables from oven.
5. In a greased or lined quiche or pie dish spread vegetables out evenly. Sprinkle over baby spinach. Pour over egg mixture ensuring that all vegetables are covered. Add extra eggs to cover vegetables if needed.
6. Bake in oven for 30 – 40 minutes or until egg is set.
7. Serve warm or chilled.