Photo of Roast vegetable frittata by WW

Roast vegetable frittata

3 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
A frittata is an egg based dish that's easy to make. You can add almost any vegies, cheese or meat. Making a frittata is a great way to use up left overs.



6 medium

Fresh flat-leaf parsley

½ cup(s), coarsely chopped

Boiled pumpkin

1½ cup(s), (255g) or any roasted leftover vegetables

Extra light cheddar cheese

cup(s), grated, grated (40g)

Cherry tomatoes

125 g, halved

Mixed salad leaves

80 g

Black olives

cup(s), (55g) kalamata variety, pitted

Red capsicum

cup(s), (30g) roasted, thinly sliced

Balsamic vinegar

2 tsp

Olive oil

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Whisk eggs and 1/3 cup of the parsley in a large jug.
  2. Lightly spray a 20cm-diameter non-stick ovenproof frying pan with oil and heat over medium-high heat.
  3. Add leftover roasted vegetables. Cook for 5 minutes or until the vegetables are heated through. Add egg mixture then sprinkle with cheese and top with tomato.
  4. Cook for 5–7 minutes or until egg has almost set. Transfer to a preheated grill. Cook for 5 minutes or until set. Remove from oven. Sprinkle with remaining parsley.
  5. Combine mixed salad leaves, olives and sliced roasted capsicum in a medium serving bowl. Drizzle with olive oil and balsamic vinegar and serve with frittata.