Ramadan recipe: Roasted vegetable frittatta

Serves: 4
Ingredients:
Eggs - 06 pieces
Baby Spinach - Few leaves
Cherry Tomato - 5 pieces
Onion - 01 piece
Bell Pepper - 01 (Red, Yellow & Green half a piece each)
Potato - 01 piece
Zucchini - Half a piece
Mince Garlic - Few cloves
Scallions - Few pieces
Parmesan Cheese - 02 tbsp
Aseel Olive Oil - 50 ml.
Unsalted Butter - 50 Gms.
Salt - to taste
Method:
Preheat the oven to 425 degrees F.
Place the zucchini, peppers & onion on a sheet pan. Drizzle with the olive oil, sprinkle salt & pepper then toss it well. Bake for 8 to 10 minutes then add garlic & bake it again for 10 minutes. After that take it out & keep it aside.
Reduce the Temperature at 325 degree F.
Meanwhile, in a large bowl, whisk together the eggs, parmesan, salt & pepper.
In a 10- inch pan, melt the butter & saute scallions, then add roasted vegetables then egg.
Cook it for 2 minutes over medium-low heat without stirring.
Transfer the pan to the oven 7 bake the Frittata for 25 to 30 minutes or till golden brown colour appears.
Cut into wedges and serve hot.

• Ramadan Delight