Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Serve hot or cold.

• Leftovers can be reheated the next day for lunch.

• Any leftovers can be frozen in a zip-lock bag or tightly wrapped in plastic wrap for months.

• Change the herb mixture to your preference.

• Add extra flavors as desired.

• Change the vegetables to suit your taste or what's in season.