Roast Vegetable Frittata

• 6 free range eggs
• 2 tbsp extra virgin olive oil
• 1 tbsp Nuzest Clean Lean Protein Just Natural
• 2 small brushed potatoes
• 1 small sweet potato
• Approximately 6 pieces pumpkin
• Small handful baby spinach
• 1/2 Spanish onion
• Cinnamon
• Salt and pepper
• Fresh rosemary
• Parmesan cheese or mozzarella cheese

1. Preheat the oven to 180°C (356°F) 15 minutes before cooking.
2. Cut the potatoes, sweet potato and pumpkin into small pieces. Line a baking tray and drizzle the vegetables with extra virgin olive oil, then sprinkle with cinnamon, salt and pepper.
3. Bake the vegetables for 30–40 minutes.
4. Once the vegetables are soft, remove from the oven and allow to cool.
5. Whisk the eggs, then add the olive oil and Clean Lean Protein.
6. Add the baby spinach, Spanish onion and roasted vegetables.
7. Season with salt and pepper and mix together with a large spoon.
8. Line a baking dish and pour in the frittata mixture. Top with cheese, cherry tomatoes and fresh rosemary.
9. Bake at 180°C (356°F) for 40 minutes. Allow to sit for 10–15 minutes before slicing.

To Serve
Serve hot or cold with a fresh salad, or enjoy on its own as a snack.