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: Preheat oven to 190°C/170°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper. Arrange vegetables and tomato in…