Eggs symbolise re-birth and new life which is why they are so popular at Easter. Make sure you use fresh free-range or organic eggs in this delicious frittata. It's good for brunch or supper and makes perfect picnic fare.

Serves 8 - 10

2 onions (about 400g), peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 - 2 tablespoons olive oil
60g butter
1 medium kumara (about 400g) peeled and cut in bite-size chunks
3 small zucchini, sliced
1 red capsicum, roasted and cut in small strips
10 large eggs
2 tablespoons water
½ (half) cup freshly chopped basil, flat leaf parsley or dill
½ (half) cup grated parmesan
Salt and cracked black pepper

Sweat the onions and garlic in the oil and butter in a large heavy based frying pan. Steam the kumara and zucchini until tender but still firm - don't let them become mushy. Drain well and add to the onions. Add the red capsicum strips and stir to combine. Lightly brush or spray sides of frying pan with oil (to prevent eggs sticking).

In a bowl, beat the eggs with the water. Add the basil and parmesan. Season to taste. Pour egg mixture evenly over vegetables. Cook over low heat for 20 - 25 minutes (use a simmer pad). Finish off cooking under the grill - top should be golden and firm. Serve warm or at room temperature cut into wedges.