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Recipe: Roasted Veggie Frittata

Updated: May 22

Cook once, eat for days! This frittata can be enjoyed hot or cold, so is perfect for lunch on the go. You can add a

ny veg you have in the fridge, so good to use up odds and ends.


1 large sweet potato

1 red pepper

2 courgettes

1 red onion

Handful pine nuts

8 free range eggs

100g feta cheese

Drizzle of olive oil


1. Chop up all of the veg into bite size pieces, drizzle with a tablespoon of olive oil and season with salt and pepper. Roast at 200 degrees for 30 minutes or until soft.

2. Whisk the eggs together, season with salt and pepper.

3. Add the cooked veg to a non-stick, oven proof frying pan. Sprinkle in the pine nuts and feta cheese. Cover with the egg mixture.

4. Cook over a low heat on the hob for 10 minutes until almost set. Transfer to the grill on a medium heat for 3-5 minutes until set.

5. Serve hot or cold with a large green salad.

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