Vegetable frittata

Step 1

Preheat oven to 180°C. Brush a round 24cm (base measurement) cake pan with melted butter to lightly grease.

Step 2

Place sweet potato in a steamer over a saucepan of simmering water (make sure base of steamer doesn't touch the water). Steam, covered, for 10 minutes or until tender. Set aside to cool.

Step 3

Preheat a chargrill over high heat. Brush both sides of eggplant and zucchini with the oil. Cook one-third of the eggplant and zucchini for 1-2 minutes each side or until golden. Transfer to a plate. Repeat, in 2 more batches, with the remaining eggplant and zucchini.

Step 4

Arrange eggplant over base of pan. Sprinkle with one-third of cheddar. Top with sweet potato and sprinkle with half the remaining cheddar. Top with zucchini and sprinkle with remaining cheddar.

Step 5

Use a fork to whisk together the egg, cream and parsley in a bowl. Season with salt and pepper. Pour egg mixture over vegetables and sprinkle with extra cheddar. Bake in oven for 35-40 minutes or until just set. Remove from oven. Set aside in pan for 10 minutes to cool. Turn onto a plate and cut into wedges to serve.