Step-by-Step Instructions

1. 1.Cook Pumpkin and Potatoes

   Peel and dice 400g of pumpkin and 400g of potatoes into roughly equal bite-sized pieces. Cook them using your preferred method (boiling, steaming, or microwaving) until they are tender but not mushy. They should be firm but cooked.

2. 2.Add Zucchini and Combine

   Once the pumpkin and potatoes are tender, dice 1 zucchini and add it to the cooked vegetables. Toss them together to combine.

3. 3.Prepare Baking Dish

   Lightly grease a baking dish (approximately 30cm x 20cm) with spray oil. Transfer the combined vegetables into the greased baking dish.

4. 4.Prepare Egg Mixture

   In a separate jug or bowl, crack 8 eggs. Add 1/3 cup of milk, season with salt and pepper to taste, and whisk thoroughly until all ingredients are well combined.

5. 5.Assemble Frittata

   Pour the whisked egg mixture evenly over the vegetables in the baking dish. Sprinkle with 1-2 tablespoons of freshly chopped basil and 1/4 cup of grated cheddar cheese.

6. 6.Bake the Frittata

   Place the baking dish into a preheated oven at 180°C (375°F) for approximately 20 minutes, or until the center of the frittata is just set and the top is golden brown.

7. 7.Cool and Serve

   Once out of the oven, allow the frittata to cool on the side for about 5 minutes before slicing up and serving. It can be served hot or cold.