Roasted Vegetable Frittata


10-12 fee range or organic eggs

1/4 Pumpkin chopped 2cm by 2cm

1 zucchini

1 capsicum

1 sweet potato

1 red onion

100 grams of baby spinach

1/2 a block of danish feta crumbled

Salt and pepper

Olive oil

1 small clove of garlic finely chopped


Preheat oven to 180 degrees.

Chop all veggies into 2cm by 2cm thick cubes except onion. Slice onion, don’t dice.

Place veggies in a large baking dish and drizzle with olive and seasoning with salt and pepper. Coat well.

Place in the oven for 45minutes to 1 hour until roasted.

Once cooked through. Whisk the eggs together in a bowl and season with salt & pepper.

Pour eggs over roasted veggies in the same baking dish, be sure that the egg is evenly spread out. Scatter baby spinach on top of the veggies and then crumble feta over the top.

Place baking dish in the oven and cook for a further 20-30 minutes until the egg is cooked through.

Slice the frittata into serves. For eg: If you use 10 eggs, I would cut it into 6 pieces which works out roughly to just under 2 eggs per serve. Serve with a greens salad and chutney or its delicious just on its own.


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