Chunky vegetable frittata

Ingredients (serves 4):

• 2 cups (250g) frozen chunk-style vegetables
• 125g cherry tomatoes, halved
• 6 eggs
• 1 cup pure cream
• ½ cup grated tasty cheese
• 1 tablespoon chopped fresh flat-leaf parsley leaves

Method:

1. Preheat oven to 190°C/170°C fan-forced.
2. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper. Arrange vegetables and tomato in prepared pan.
3. Whisk eggs, cream, cheese and parsley together in a jug. Season with salt and pepper. Pour over vegetable mixture.
4. Bake for 45 to 50 minutes or until frittata is golden and set (cover pan loosely with foil if over-browning during cooking).
5. Serve.