SWEET POTATO, PUMPKIN AND ZUCCHINI FRITTATA
1 medium zucchini, sliced
2 cups sliced pumpkin
2 cups sliced sweet potato
4 shallots, sliced
100 mL milk, full fat
1 cup cooked lean chicken, diced
½ cup cheese, grated
1 tsp ground coriander
1 teaspoon ground cumin
¼ teaspoon ground chilli
¼ teaspoon cracked salt
¼ teaspoon cracked black pepper
Preheat the oven to 180ºC (350ºF).
Grease a 25cm round pie dish and make a layer with each sliced vegetable, placing the diced chicken and shallots between the bottom and middle layers.
Beat eggs, milk, coriander, cumin, ground chilli and cracked salt and pepper until combined, pour over vegetables and chicken, and top with grated cheese.
Bake for approximately 1 hour or until egg mixture is firm when tested with a skewer.