Roast Vege and Feta Frittata....

Mixed Roast Veg.. ( I used Zucchini, Carrot, Pumpkin, Red Onions, Garlic and Mushrooms. You can use whatever you have left in the fridge or whatever you like!) Roast off the vege until just tender in a splash of grape seed oil and place in the bottom of a pie dish that has been sprayed with cooking spray. Top with a handful of chopped reduced fat Feta and some grape or cherry tomatoes cut in half. Whisk 300ml Extra light cream with 6 free range eggs and 1/2 cup skim milk and pour into over the veges. Sprinkle a handful of light tasty cheese over the top and bake on 180 for approx 40 mins or until it is set and golden brown.. Serve with a nice garden salad and home made salad dressing.