Broccoli and courgette frittata with roasted capsicum relish

Instructions

1 Preheat oven to 160°C. Lightly grease a 16cm x 26cm baking tin then line with baking paper.

2 Place quinoa and 3/4 cup water in a small saucepan set over a high heat. Bring to the boil then reduce heat to low, cover pan and simmer for 12 minutes or until quinoa has absorbed all water. Remove pan from heat and leave to cool.

3 Place broccoli in a microwave-proof bowl and microwave for 1 minute until tender-crisp.

4 Whisk eggs and ricotta in a large bowl. Stir cooked quinoa and broccoli into egg mixture with courgettes, all chopped herbs and lemon zest.

5 Pour vegetable mixture into prepared baking tin. Bake for 45 minutes or until frittata sets and surface is puffy and golden.

6 Mix all relish ingredients together in a small bowl.

7 Cut frittata in slices, top with relish and baby rocket then serve (warm or cold).