Vegetable Frittata

Thanks to Georgie for this recipe. You can use any leftover vegies in the fridge.

From 9 months to adult

2 large potatoes, peeled & cut into cubes or wedges
6 eggs
1/2 cup milk
1 tbsp olive oil
1 tbsp butter
1/2 onion, chopped
400g pumpkin, peeled & cubed
2 zucchini, cubed
200g spinach, chopped
1/4-1/2 cup grated cheese

Preheat oven to 190C.
Cook potatoes in salted boiling water until tender.
Wisk eggs & milk together till smooth.
Heat olive oil & butter over medium-high in oven-proof frypan.
Cook onion, pumpkin & zucchini until tender.
Add spinach & potatoes, stir, then add egg mixture. 
Cook on medium until edges are just set & middle is very runny.
Top with cheese then whack in the oven for 8 mins.
Very yummy & perfect finger food, plus great for using up left over vegies.