Pumpkin & Potato Frittata with Ricotta

Cube the pumpkin and thinly slice the potato. Remove the stem of the rosemary and chop the parsley. Roughly chop the green beans. Wash the rocket and juice the lemon. Place the pumpkin, potato, and rosemary onto a baking tray and season well with salt and pepper and offer a good glug of olive oil. Place in the oven for 20 minutes.

While the veggies are roasting, place the egg and milk into a large bowl and whisk until well combined, add in the chopped parsley and season with salt and pepper. Prepare a shallow baking dish that will hold the eggs and vegetables, lightly grease the dish with butter. Pour in the egg mixture and then add the roasted vegetables, green beans, then season with salt and pepper and place in the oven for 15 minutes.