Photo of Roasted vegetable frittata by WW

Roasted vegetable frittata

6 - 11
PersonalPoints™ per serving
Total Time
1 hr 40 min
20 min
1 hr 20 min
A warming and filling frittata, packed with veg and cheese, makes a beautifully simple supper on a late-autumn evening



750 g, peeled, deseeded and cut into thin wedges

Red onion(s)

2 small, cut into thin wedges

Red pepper(s)

2 medium, deseeded and cut into chunks


5 clove(s), unpeeled

Olive Oil

1 tablespoons

Egg, whole, raw

9 medium, raw

Ricotta Cheese

200 g

Light Feta Cheese

100 g, crumbled

Basil, fresh

6 leaf/leaves, roughly torn


50 g, young leaf

Calorie controlled cooking spray

4 spray(s)


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the pumpkin, onions, peppers, garlic and oil in a large bowl. Season and toss to coat. Arrange on a large baking tray lined with baking paper and roast for 20 minutes, or until tender.
  2. Lightly beat the eggs in a large bowl. Add the ricotta, feta and torn basil, then season and set aside.
  3. Peel the roasted garlic cloves and finely chop, then stir into the egg mixture.
  4. Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Mist a 20cm nonstick cake tin with cooking spray, and line the base and sides with baking paper.


If you don't have pumpkin, try butternut squash instead.