This vegetarian friendly frittata is a great way to use up leftover roast vegetables.
- Preheat oven to 200C. Grill capsicum until blackened and then rub off skin and discard seeds. Slice flesh into thin strips.
- Beat eggs and season with salt and pepper.
- Mix in vegetables, feta and rosemary.
- Line a 24cm round cake pan and pour in mixture. Cook until set through. Serve either warm or at room temperature.