Roast Vegetable Frittata

*cut into 8 slices
=215 calories per slice
  • 600g sweet potato, peeled & diced
  • 1 red capsicum, sliced
  • 1 zucchini, quartered
  • 4 baby new potatoes
  • olive oil
  • 6 eggs (or eggs whites)
  • 1 cup cream (or greek yoghurt)
  • 1/2 cup grated cheddar cheese
  • 2 tablespoons chopped basil
  • cracked black pepper

1. Preheat the oven to 180degrees
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 which meant it was two slices per serve!)
6. Serve with a simple salad or toasted bread

*Recipe inspiration from Donna Hay Modern Meals Recipe Book.


2 thoughts on “Roast Vegetable Frittata

  1. Seema says:

    I love frittata dishes! Adding the peppers and potatoes is a great idea I haven’t tried yet! Simone, What kind of cream did you use for this recipe? I can’t wait to get started!

    Liked by 1 person

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