Roast Pumpkin And Zucchini Frittata

• 1 tbsp olive oil
• 1 lb zucchini, cut into chunks
• 1 lb pumpkin or butternut squash, peeled, seeded and cut into chunks
• 1 clove garlic, thinly sliced
• 1 tbsp chopped fresh sage
• 8 None eggs
• 1/3 cup milk
• 2 tbsp chopped basil
• None None Salad leaves, to serve

1. Preheat the oven to 350u0b0F. Pour oil into a baking pan and heat in the oven for 2-3 mins.
2. Toss zucchini, pumpkin and garlic in oil to coat. Season to taste. Sprinkle with sage. Roast for 20-25 mins, until vegetables are tender.
3. Whisk eggs and milk in a large bowl. Season to taste.
4. Lightly oil an 8-inch baking dish. Arrange vegetables in dish and sprinkle with basil. Pour in egg mixture.
5. Bake for 25 mins. Cover with foil and bake for 10-15 mins, until set. Cut into wedges and serve with salad leaves.

olive oil, zucchini, pumpkin, clove garlic, fresh sage, eggs, milk, basil, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/37851 (may not work)