Roasted vege frittata with summer salad

Instructions

1 Preheat oven to 200°C. Place first eight ingredients in a large bowl. Add lemon zest and mix well.

2 Heat oil in a large 23cm ovenproof frying pan over medium-high heat. Add mixed vegetables and cook, stirring, for 2 minutes.

3 While vegetables are heating, whisk eggs in another bowl. Pour eggs over vegetables in hot frying pan. Reduce heat to low and cook for a further 1-2 minutes or until eggs have almost set.

4 Sprinkle over parmesan and place pan in hot oven for 10-12 minutes until golden and bubbling.

5 Meanwhile, to make summer salad combine rocket, cucumber and tomatoes in a bowl. Drizzle with lemon juice and season with pepper.

6 Remove frittata from oven, scatter over basil and cut in quarters. Serve with summer salad.