Vegetable frittata

INGREDIENTS
Melted butter, to grease
1 (about 400g) orange sweet potato (kumara), peeled, thinly sliced
2 (about 400g) eggplants, cut into 1cm-thick slices
3 (about 300g) green zucchini, thinly sliced
60ml (1/4 cup) olive oil
80g (1 cup) coarsely grated cheddar
6 eggs, lightly whisked
300ml thickened cream
2 tablespoons finely chopped fresh continental parsley
Salt flakes and freshly ground black pepper
25g (1/4 cup) coarsely grated cheddar, extra
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EQUIPMENT
You will need a round 24cm (base measurement) cake pan for this recipe.
METHOD
Step 1
Preheat oven to 180°C. Brush a round 24cm (base measurement) cake pan with melted butter to lightly grease.
Step 2
Place sweet potato in a steamer over a saucepan of simmering water (make sure base of steamer doesn't touch the water). Steam, covered, for 10 minutes or until tender. Set aside to cool.
Step 3
Preheat a chargrill over high heat. Brush both sides of eggplant and zucchini with the oil. Cook one-third of the eggplant and zucchini for 1-2 minutes each side or until golden. Transfer to a plate. Repeat, in 2 more batches, with the remaining eggplant and zucchini.
Step 4
Arrange eggplant over base of pan. Sprinkle with one-third of cheddar. Top with sweet potato and sprinkle with half the remaining cheddar. Top with zucchini and sprinkle with remaining cheddar.
Step 5
Use a fork to whisk together the egg, cream and parsley in a bowl. Season with salt and pepper. Pour egg mixture over vegetables and sprinkle with extra cheddar. Bake in oven for 35-40 minutes or until just set. Remove from oven. Set aside in pan for 10 minutes to cool. Turn onto a plate and cut into wedges to serve.