Roast Vegetable Frittata

A delicious frittata recipe for those who love their veggies!


  • 6 eggs
  • ½ cup (125ml) pouring cream
  • 2 tablespoons chopped flat-leaf parsley leaves
  • sea salt and cracked black pepper
  • 2 tablespoons olive oil
  • 1 sebago potato, peeled and chopped
  • 1 red onion, chopped
  • 1 x 250g punnet cherry tomatoes
  • 1 red capsicum (bell pepper), cut into eight pieces
  • 2 zucchini (courgettes), quartered
  • 2 tablespoons shredded basil
  • 100g feta, crumbled


  1. Preheat oven to 180ºC.
  2. Place the capsicum, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt. Bake for 30 minutes or until soft and golden.
  3. Place the eggs, cream, parsley, salt and pepper in a bowl and whisk to combine.
  4. Set aside. Heat a Scanpan Classic Chef’s pan over medium heat, add the the vegetables.
  5. Add the onion and cook for a further 2–3 minutes. Add the egg mixture over the vegetables , top with the tomatoes and cheese, reduce the heat to low and cook for 5 minutes.
  6. Place in the oven and cook for a further 10 minutes or until set.
Recipe Name
Roast Vegetable Frittata
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