Roast Vegetable Frittata

This frittata is light and tasty, and can be made with a variety of vegetable ingredients. We use onions, potatoes, pumpkin, sweet potato, carrots and mushrooms. Serve by itself or with a tossed salad and bread rolls.



Serves 6

Vegetable medley

  • 1 large spanish red onion
  • 4 medium size potatoes
  • a wedge of pumpkin – we use approx 1/8 of a Kent pumpkin
  • 2 sweet potatoes
  • 4 large button mushrooms
  • 4 carrots
  • olive oil – we use olive oil in a spray can

Egg mixture

  • 8 large eggs
  • 2 cups milk
  • salt & pepper, a good shake of each
  • 1 tsp vege seasoning – optional
  • 1 tablespoon dried parsley or fresh
  • 1/2 cup of shredded/grated paremesan cheese


  1. Preheat oven to 215 C.
  2. Slice all the vegetables into pieces about 2mm thick.
  3. Add all the vegetables to a baking dish and spray with olive oil.
  4. Place in oven and bake for 55 minutes.
  5. Break eggs into a bowl and add the other ingredients from the egg mixture, whisk and pour over the roasted vegetables.
  6. Place back in the oven but turn it down to 180 C and cook for a further 40 minutes, checking occasionally towards the end until it is a nice golden brown.
  7. You can test it is fully cooked by sticking a knife or fork in it and it should come out clean.

Ready to eat

Roast Vegetable Frittata

Roast Vegetable Frittata

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