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Roast Vegetable Frittata
  1. Preheat the oven to 350F/180C
  2. Place sweet potatoes, capsicum, zucchini and potatoes on a lined baking tray
  3. Drizzle lightly with olive oil
  4. Bake for 40 minutes or until golden and soft
  1. Place vegetables in a 20cm non-stick frying pan
  2. Whisk eggs, cream, cheese, basil and paper in a separate bowl
  3. Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until frittata begins to set
  4. Place the frittata under a preheated hot grill and cook for a further 2 minutes or until golden.
  5. Allow to stand for 5 minutes before slicing into thick wedges (I cut mine into 8 slices like a pizza!)
  6. Serve & enjoy.
Recipe Notes
Calories 217
Carbs 20
Fat 10
Protein 11
Serving 1 slice
QuantityMakes 8 slices
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