Grilled Vegetables Frittata

I made Grilled Vegetables Frittata to the recent bloggers' gathering. I was hoping to have an even spread of food, so I decided on savoury rather than sweet, although I feel that I can bake sweets better. :p

These were the vegetables I used for grilling before adding them to my frittata.

Recipe for Grilled Vegetable Frittata
Makes 20 regular cups (2" height)

Ingredients: 

Yellow Zucchini, sliced

Green Zucchini, sliced
1/2 Yellow Capsicum
1/2 Red Capsicum
1/2 Orange Capsicum
10 Cherry Tomatoes, halved
Sweet Potatoes, sliced
Olive Oil
Some Salt

Method:

1. Washed and cut the vegetables accordingly.
2. Coat them with olive oil and salt.
3. Grilled them in a preheat oven of 200C for about 25mins.

Fillings:

8 Whole eggs

150g Whipping Cream

Tuscany Blend

Dash of pepper

Dash of rock salt

Method:

1. Divide the grilled vegetables equally into the aluminium cups.

2. Mix the fillinsg well.

3. Scoop about 2 1/2 tablespoon of fillings into each cups.

4. Bake them at 190C for 20mins or until browned.

5. The mixture will expand in the heat, and contract when cooled.

6. Remove from the oven after baking.

7. Serve warm.