Roast Vegetable Frittata

Name: Roast Vegetable Frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 eggs; 100ml milk; 200g roasted capsicum, zucchini and onion; 100g feta, crumbled; 50g Parmesan, grated; fresh herbs to taste; 3 tbsp olive oil; salt and pepper to taste

Oven-baked Italian frittata with roasted vegetables and feta. Cooking the frittata briefly on the stovetop before it finishes in the oven sets the base without overcooking the top, giving an evenly tender frittata all the way through.

Total time

35 min

Prep

10 min

Cook

25 min

Difficulty

easy

Cuisine

Italian

vegetariangluten-free

Ingredients

8eggs

100mlmilk

200groasted capsicum, zucchini and onion

100gfeta, crumbled

50gParmesan, grated

fresh herbsto taste

3 tbspolive oil

salt and pepperto taste

Instructions

Whisk eggs, milk, salt and pepper.

Heat olive oil in a 24cm oven-safe pan.

Add roasted vegetables.

Pour egg mixture over.

Top with feta and Parmesan.

Cook on medium 3 minutes then bake at 180°C for 15 minutes.

Cool slightly before slicing.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

368

Protein

21.7g

Fat

29.5g

Carbs

3.4g

Fiber

Sodium

573mg

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