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Roast Vegetable Frittata
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
1
Whisk eggs, milk, salt and pepper.
2
Heat olive oil in a 24cm oven-safe pan.
3
Add roasted vegetables.
4
Pour egg mixture over.
5
Top with feta and Parmesan.
6
Cook on medium 3 minutes then bake at 180°C for 15 minutes.
7
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
0g
Sodium
573mg
Reviews
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★★★★★
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