When you don’t have enough time to cook a complete meal, we recommend this delicious roast vegetable frittata. It’s quick to do and suits veggie and egg lovers. Plus, if you have extra meat, deli, vegetable, or herbs that you don’t want to go to waste, simply turn them into a frittata—a dish perfect for brunch, quick-fix dinner, and sudden hunger.
- Vegetable knife
- Cutting board
- Baking tray
- Parchment paper
- Mixing bowls
- Wooden spoon
- Chef’s pan, saute pan, or skillet
- 1 red capsicum (bell pepper), cut into eight pieces
- 2 zucchini (courgettes), quartered
- 1 sebago potato, peeled and chopped
- 2 tbsp olive oil, plus extra for roasting
- Sea salt and cracked black pepper to taste
- 6 eggs
- ½ cup (125ml) pouring cream
- 2 tbsp flat-leaf parsley leaves, chopped
- 1 red onion, chopped
- 1 x 250g punnet cherry tomatoes
- 100g feta, crumbled
- 2 tbsp basil, shredded
- Preheat the oven to 180C.
- 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.
- Place the eggs, cream, parsley, salt, and pepper in a bowl and whisk to combine. Set aside.
- Add some oil to your chef’s pan or skillet then heat it over medium heat. Add the roasted vegetables.
- Add the onion and cook for a further 2 to 3 minutes. Add the egg mixture over vegetables, top with tomatoes, feta cheese, and basil. Reduce the heat to low and cook for 5 minutes.
- Place in the oven and cook for a further 10 minutes or until set.