Preheat the oven to 230°C. Once the oven has preheated place a large, dry roasting pan into the hot oven. Heat for 5 minutes (this prevents the vegetables from steaming).
Place the Minicaps®, sweet potato and eggplant into the hot roasting pan. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for 30 minutes.
Remove the pan from the oven, turn the vegetables over, quickly add the zucchini and onion. Return to the oven and roast for a further 10 minutes.
Remove the pan from the oven again. Add the Broccolini® and kale, nestling them amongst the vegetables. Drizzle with the remaining oil. Scatter over the thyme and season. Roast a further 10 minute or until the broccolini and vegetables are just tender.
Reduce the oven to 180°C fan forced.
Meanwhile, place the basil and spinach in a food processor. Process until finely chopped. Add the eggs, ricotta, ½ cup (40g) of the parmesan. Season then process until well combined.
Line a 5cm deep, 18x30cm (base) roasting pan with baking paper. Place half the roasted vegetables in the pan. Dollop over half the onion jam. Pour over half the egg mixture. Repeat the layers. Tap the pan on the bench to settle the egg mixture. Bake for 40 minutes or until the top is light golden and set in the center. Remove from the oven and let stand for 15 minutes.
Lift the frittata onto a board, sprinkle with remaining parmesan, scatter over basil leaves, cut into pieces and serve.
TipLeftovers can be cut into pieces and warmed between baking paper in a sandwich press for lunch or hot oven.