Roast Vegetable Frittata

• 400 g pumpkin, peeled and cut into 2cm cubes
• 300 g baby potatoes, halved Safeway 2 pkg For $5.00 thru 02/09
• 1 red capsicum, cut into 2cm pieces
• 1 zucchini, cut into 2cm thick slices
• 1 tablespoon oil
• 4 eggs
• 250 ml PHILADELPHIA Light Cream For Cooking
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons chopped chives
• salt and freshly ground black pepper, to taste
• Green salad, to serve

1. TOSS together the vegetables and oil.
2. Place on a paper lined baking tray and bake in a hot oven 200C for 2530 minutes or until just cooked.
3. Cool slightly.
4. ARRANGE the vegetables in a greased 26cm ceramic quiche dish.
5. Whisk together the eggs, PHILLY, Parmesan, chives and seasonings then pour over vegetables.
6. BAKE in a moderate oven 180C for 2030 minutes or until set.
7. Slice the frittata and place on serving plates with green salad.
8. Serve immediately.

pumpkin, baby potatoes, red, zucchini, oil, eggs, parmesan cheese, chives, salt, green salad

Taken from www.kraftrecipes.com/recipes/roast-vegetable-frittata-123699.aspx (may not work)