Photo of Spiced roast vegetable frittata by WW

Spiced roast vegetable frittata

Points® value
Total Time
25 min
5 min
20 min
Perfect for using up leftover veg from a Sunday lunch, this easy dish with warming harissa is a doddle to make


Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

8 medium, raw

Fat free natural cottage cheese

180 g

Parsley, fresh

2 tablespoon(s), finely chopped

Spring Onions

3 medium, trimmed and thinly sliced

Roasted vegetables, no oil added

375 g, (we used red onion, courgette, peppers and butternut squash)

Harissa paste

1 teaspoon(s)

Salad leaves

1 portion(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 3cm-deep, 16cm x 26cm baking tin with cooking spray and line with baking paper.
  2. Put the eggs and cottage cheese into a large bowl. Whisk together until combined. Add the parsley, spring onions, roasted vegetables and the harissa, season to taste and mix well.
  3. Pour the mixture into the prepared tin and smooth the surface. Bake for 20 minutes or until golden and set.
  4. Put the frittata aside to cool for 5 minutes before cutting into 4 pieces and serve alongside the mixed salad leaves.


Use any ZeroPoint veggies you have to hand, but it’s best to precook them so they don’t make the frittata mixture too wet