Autumn Veggie Frittata with Pea, Feta and Mint Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Cut onion into 1cm wedges, peel and dice squash 2cm, until you have 3 cups worth. Toss onion and squash with a drizzle of oil on prepared tray. Season and roast for 20-25 minutes, until tender and slightly caramelised.
2. Cook both measures of peas in pot of boiling water for 1 minute, until bright green and tender. Drain and refresh under cold water. In a medium bowl, whisk eggs, cream and salt. Finely chop garlic and chop broccoli into small florets.
3. Heat a drizzle of oil in a large, oven-proof, heavybased fry-pan with high sides on medium-high heat. Cook garlic and broccoli for 1 minute, stirring often. Add water and cook for 1 minute, until broccoli is bright green and tender. Remove pan from heat and set aside.
4. When squash and onion have finished roasting, add onion, ¾ of the squash (reserve remainder for salad) and first measure of peas to pan with broccoli. Add egg mixture and bake for 10-15 minutes, until frittata is puffed and golden. Stand frittata in the pan for about 5 minutes before cutting and serving.
5. While frittata is cooking, prepare the salad. Roughly chop mint. In a medium bowl, whisk together vinegar, mustard and olive oil. Add mint, reserved squash, second measure of peas and spinach. Crumble through feta, toss to combine and season with pepper.
6. To serve, cut squash and broccoli frittata into pieces and serve on a plate with pea, feta and mint salad on the side.