vegetarian frittata on oven rack

Glenis’s Roast Vegetable Frittata

Mum’s frittatas have always been a hit, ever since we were kids we’d have one every few weeks, it’s a great way to use up vegetables that need to be eaten and it’s an inexpensive dish when using home raised chicken eggs.

This recipe also freezes well so you can make extra and have one on hand.


3-4 cups roasted vegetables 

(Mum used potato, kumara, capsicum and broccoli but roasted in olive oil, garlic, salt and pepper)

5 eggs

2/3 cup milk

1/2 finely diced onion

1/2 tsp salt

1/4 tsp black pepper

1 cup cheddar cheese

Pre-roast your vegetables in olive oil, 1 crushed garlic clove and some salt and pepper until just done, you don’t want them brown and crunchy. Once cool chop into bite sized pieces and set aside. This can be done a day or two before.

When you’re ready to make the frittata preheat the oven to 190 C. Beat eggs, milk, salt and pepper together.

Place the roast vegetables into a quiche pan and sprinkle over the diced onion and half the cheddar cheese. Using a spoon or spatula press down to form the ‘base’.

Pour your egg/milk mixture over and top with the rest of the cheese. Bake in the oven for 45 minutes or until cooked through and the top is lightly browned.

Take out of the oven and let cool for 10-15 minutes before slicing and serving with a garden salad.

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