Last night I cooked up a frittata with roasted sweet potato, zucchini, carrot, onion, capsicum, mushroom and cheese. I put all the veggies in an oven dish then poured over a mixture of 6 eggs, milk, salt, pepper and paprika. There’s plenty left over for tonight’s dinner too.
In other news here in Western Australia, after 10 months without any community spread of COVID19, we have gone into a 5 day lockdown after a quarantine hotel security guard tested positive to the more contagious UK version. Hopefully the spread is contained and we can squash the virus again.