Baked Vegetable Frittata

Step 1: Preheat the oven to 220°C/430°F (200°C fan).

Step 2: Toss the vegetables on a tray with the oil, garlic, herbs, salt and pepper. Spread them out.

Step 3: Roast for 25 minutes without flipping. Remove from the oven and cool for at least 5 minutes before using.

Step 4: Lower the oven to 180°C/350°F (160°C fan).

Step 5: Lightly spray a 19 x 30 cm / 8 x 10-inch rectangular pan or a 22 cm / 9-inch square pan with oil. Line it with parchment paper, leaving an overhang.

Step 6: Whisk the eggs, cream, salt and pepper in a bowl.

Step 7: Spread two-thirds of the vegetables in the prepared pan. Pour over the egg mixture, sprinkle with cheese, then top with the remaining vegetables.

Step 8: Top with the crumbled feta, then the mushrooms. Drizzle the mushrooms with a little olive oil so they brown.

Step 9: Bake for 40 minutes, until the centre is just set.

Step 10: Rest the frittata in the pan for 5 minutes. Use the parchment overhang to lift it out, then slice into squares and serve.

Step 11: To serve later, cool the frittata on a rack and remove the paper from underneath to prevent the base from getting soggy. Cut it, then refrigerate for up to 5 days or freeze. Reheat in the microwave.