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Roast vegetable frittata

Roast vegetable frittata

Total Time
25 min
10 min
15 min
Frittatas are probably one of the best and easiest ways to use up leftovers. You can add pretty much any veggies and cheese you like, or some meat for extra protein. This one’s cooked all in the one pan, which makes cleaning up a breeze.



6 medium

Fresh flat-leaf parsley

cup(s), coarsely chopped

Vegetable mix, non-starchy, cooked without added fat

1½ cup(s), roasted, (225g), (see tip)

Cherry tomatoes

125 g, halved

Light tasty cheese

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

Mixed salad leaves

80 g

Oil spray

1 x 3 second spray(s)


  1. Whisk eggs and parsley in a large jug or bowl.
  2. Lightly spray a medium non-stick ovenproof frying pan with oil and heat over medium heat. Cook roasted vegetables, stirring occasionally, for about 5 minutes or until the vegetables are heated through.
  3. Pour egg mixture evenly over vegetables in pan. Top with tomatoes and sprinkle with cheese. Cook for about 5 minutes or until egg is almost set. Meanwhile, preheat oven grill on medium–high.
  4. Place pan under grill and cook for about 5 minutes or until egg is set. Slide frittata from pan. Serve with salad leaves.


COOK'S TIP: For the roasted vegetables, we used pumpkin, capsicum, red onion and zucchini. TO REFRIGERATE: Store frittata in a reusable container for up to 4 days. Serve cold or heat slices in microwave until warm.