This is the easiest recipe to make and seriously, any veggies work. A great way to use up vegetables before heading out to do the weekly shop.
Preheat Oven to 180 degrees Celsius. 1. Wash all vegetables. Peel Pumpkin. Peel Onions. 2. Using the slicing mechanism of a Food Processor thinly slice all vegetables in preparation for layering. 3. Lightly brush bottom of Square Roaster with Olive Oil with a silicone brush. 4. Start layering vegetables. Potato on the bottom, then pumpkin. 5. Sprinkle with garlic. 6. Add next layer. This could be sliced onion. 7. Add layer of cheese. (Just a sprinkling) 8. Add zucchini layer. 9. Add potato again, then spinach and continue to alternate with cheese when desired plus other vegetables until finished. I like to finish off with a layer of potato on top. 10. Sprinkle with the remaining garlic then top with cheese. 11. In a large bowl place the 12 eggs and add the coconut cream. If mixture seems too thick add a small dash of milk until a good consistency. Mix until completely combined and then pour over the vegetables being sure to spread the mixture all over as you pour. For quicker cooking place the lid on the square roaster and place in oven. After one hour remove the lid and allow the cheese on top to cook until golden. Remove from oven, stand for at least 5 - 10 minutes then cut using the Chefs Toolbox Silicon Egg Flip. (Do NOT use a metal implement on the non stick)
This Frittata keeps well in the fridge for 5 days and it a wonderful meal to take to work for lunch. Its healthy and delicious. Remember, any vegetables can be added to this.