Roast Vegetable Frittata

Serves 4 – 6



• 1-2 tbsp. herb infused olive oil

• 1 tbsp. olive oil

• 1 cup red onion, roughly diced

• 1 cup sweet potato, chopped into small cubes

• 1 cup zucchini, chopped into half rounds

• 1 cup capsicum, chopped into 3cm wide strips

• 1 cup mushrooms, thinly sliced




Roasting Vegetables:

• Heat oven to 200C.

• Line large baking tray with baking paper.

• Place zucchini, red onion, capsicum, sweet potato and garlic in a zip-lock bag with 1-2 tablespoon of herbinfused olive oil and shake / move about until all vegetables are coated with oil.

• Place vegetables on a large baking tray in single layer.

• Place roastingpan in oven and roast vegetables for 30 minutes or until a golden brown.


Making Frittata:

• Pre-heat grill on high.

• Break 8 eggs into large bowl, add milk and whisk.

• Once egg and milk are combined, add the parmesan and whisk again to combine.

• Add roasted vegetables to egg mixture and stir gently to lightly combine.

• Heat 1 tbsp of olive oil in non-stick pan over a medium heat until melted.

• Pour in egg and roast vegetable mixture, cook over low to medium heat until eggs are almost set.

• Place the frittata under the preheated hot grill and cook for 2 minutes or until golden.

• Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a rocket.


Not Only Delicious, But Also Nutritious Because:

• Eggs are a complete protein, providing all the amino acids your body needs to build and repair tissue.

• The variety of vegetables within the frittata are full of easily digested nutrients that will assist in warding off illness and protecting you from disease.