Ingredients (serves 4)
- 2 cups (250g) frozen chunk-style vegetables
- 125g cherry tomatoes, halved
- 6 eggs
- 1 cup pure cream
- ½ cup grated tasty cheese
- 1 tablespoon chopped fresh flat-leaf parsley leaves
Preheat oven to 190°C/170°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper.
Arrange vegetables and tomato in prepared pan. Whisk eggs, cream, cheese and parsley together in a jug. Season with salt and pepper. Pour over vegetable mixture.
Bake for 45 to 50 minutes or until frittata is golden and set (cover pan loosely with foil if over-browning during cooking). Serve.