This is a left-over recipe, so the ingredients aren't measured perfectly. In fact, most of my recipes are very relaxed. I believe cooking should be fun and experimental (not restrictive!) so if you don't have all the ingredients, simply substitute.

Serves: 2

Ingredients

• 1/2 - 1 cup of roasted vegetables, chopped (a good mixture of zucchini, pumpkin, capsicum, and corn work well. Don’t have left-overs? Chop the vegetables into bite-size chunks and fry them with some onion)
• 2 eggs
• 1 tablespoon of your choice of cheese
• 1 teaspoon of fresh parsley or basil
• Salt and pepper to taste

Instructions

1. Preheat oven to 180 degrees
2. Lightly coat a small/medium baking tray or skillet with olive oil
3. Mix all the ingredients together in a bowl
4. Pour into tray or skillet and bake for 20 minutes
5. Once the middle of the frittata bounces back, take it out of the oven to cool
6. Eat it for breakfast or wrap/box it up to take it to work for your lunch-time munch!

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