Roasted Vegetable Frittata Recipe
Prep time
Cook time
Total time
This roast vegetable frittata is the perfect quick, throw together week night meal that you can freeze for later. Use any left over roast veggies and mix it up for a unique taste each time.
Recipe type: Main
Serves: 4
  • 1 small eggplant, thinly sliced
  • 1 small red capsicum, chopped
  • ¼ sweet potato, cubed into ½ cm pieces
  • 1 small red onion, cut into wedges
  • ½ cup button mushrooms, sliced
  • 1 teaspoons olive oil
  • 1 tbs dried parsley
  • 1 tbs dried oregano
  • 4 large eggs
  • ½ cup milk
  • 5 baby bocconcini
  • ½ cup baby spinach leaves
  • Salt and pepper
  1. Preheat oven to 180 degrees
  2. Place vegetables (excluding mushrooms and baby spinach) on a baking tray and coat with olive oil.
  3. Bake for 20-30 minutes until cooked through.
  4. Lightly whisk eggs and milk, add in herbs
  5. Coat a quiche dish with olive oil.
  6. Pour in ½ egg and milk mixture.
  7. Top with ½ the baby spinach leaves and all mushrooms and roasted vegetables.
  8. Season with salt and pepper.
  9. Add remaining egg mixture and spinach leaves.
  10. Slice bocconcini and place evenly over the top of the egg/vegetable mix.
  11. Season again lightly with salt and pepper.
  12. Bake for 15 minutes or until set and lightly browned.
Recipe by Keep Calm Get Organised at