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Photo of Roasted vegetable frittata by WW

Roasted vegetable frittata

6
Points® value
Total Time
1 hr 40 min
Prep
20 min
Cook
1 hr 20 min
Serves
4
Difficulty
Easy
A warming and filling frittata, packed with veg and cheese, makes a beautifully simple supper on a late-autumn evening

Ingredients

Pumpkin

750 g, peeled, deseeded and cut into thin wedges

Red onion

2 small, cut into thin wedges

Red pepper

2 medium, deseeded and cut into chunks

Garlic

5 clove(s), unpeeled

Olive Oil

1 tablespoon(s)

Egg, whole, raw

9 medium, raw

Ricotta Cheese

200 g

Light feta cheese

100 g, crumbled

Basil, fresh

6 leaf/leaves, roughly torn

Spinach

50 g, young leaf

Calorie controlled cooking spray

4 spray(s)

Instructions

  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.

Notes

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

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