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Photo of Roasted veggie frittata by WW

Roasted veggie frittata

Total Time
1 hr 40 min
20 min
1 hr 20 min
Humble winter vegies are the stars in this tasty dish that bring a wealth of goodness and earthy flavours to your kitchen.



700 g, peeled, cut into wedges

Red onion

2 medium, cut into wedges

Red capsicum

2 medium, cut into chunks


5 clove(s), unpeeled

Olive oil

1 tbs


9 medium

Reduced-fat ricotta cheese

200 g, crumbled

Reduced fat feta cheese

100 g, crumbled

Fresh basil

¼ cup(s)

Baby spinach

50 g


  1. Preheat oven to 220°C. Place the pumpkin, onion, capsicum, garlic and oil in a large bowl. Season with salt and pepper and toss to coat. Arrange on a large baking tray lined with baking paper. Bake for 20 minutes or until tender.
  2. Meanwhile, lightly beat the eggs in a large bowl until smooth. Add the ricotta, feta, and basil. Season with salt and pepper. Peel the roasted garlic and finely chop the flesh. Stir into the egg mixture.
  3. Reduce oven to 180°C. Lightly spray a 20cm cake tin with oil and line the base and sides with baking paper. Layer the roasted vegetables, spinach and spoon fulls of egg mixture alternately in the prepared tin. Bake for 1 hour or until golden and set. Set aside for 5 minutes on a wire rack to cool. Turn onto a plate and turn back onto a serving plate. Serve warm or at room temperature.