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Roast vegetable and ham frittata

Roast vegetable and ham frittata

Total Time
1 hr
20 min
40 min
Have left-over veg from a roast? Or left-over ham from Christmas? Why not whisk together with some eggs to create a delish dish?


Orange sweet potato (kumara)

350 g, cut into 2cm pieces


1 large, halved lengthways, thickly sliced

Red capsicum

1 large, chopped

Oil spray

1 x 3 second spray(s)

Olive oil

1 tbs, extra virgin variety

Brown onion

1 medium, finely chopped

97% fat-free deli sliced ham

100 g, chopped

Grated parmesan cheese

2 tbs

Fresh thyme

2 tsp, finely chopped

Fresh rosemary

2 tsp, finely chopped


6 medium, lightly beaten

Mixed salad leaves

2 cup(s), (60g)

Cherry tomatoes

150 g, halved

Balsamic vinegar

2 tsp


  1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Arrange sweet potato, zucchini and capsicum on prepared tray and lightly spray with oil. Bake for 30 minutes or until vegetables are tender. Cool slightly.
  2. Heat oil in a large (26cm) ovenproof frying pan over medium heat (see note). Cook onion, stirring, for 5 minutes or until softened. Transfer to a large bowl. Add roasted vegetables, ham, parmesan, thyme and rosemary to bowl and season with salt and pepper. Toss to combine.
  3. Arrange vegetable mixture over base of frying pan. Pour eggs evenly over vegetable mixture. Reduce heat to medium and cook for 5 minutes or until base and sides are just set.
  4. Preheat grill on high. Grill for 4–5 minutes or until puffed and golden. Drizzle salad leaves and tomatoes with vinegar and with frittata.


TIP: If you don’t have an ovenproof frying pan, assemble frittata in a 20cm round non-stick cake pan lightly sprayed with oil. Bake for 20–25 minutes in an oven preheated to 200°C or 180°C fan-forced.