Skip to:

Home
Content
Footer navigation

Roast vegetable frittata

GF

NF

V

Ingredients

Olive oil – 30 ml
Capsicum, green, diced – 100 grams
Capsicum, red, diced – 100 grams
Pumpkin, diced – 110 grams
Mushrooms, sliced – 100 grams
Zucchini, diced – 110 grams
Potato, diced – 120 grams
Onion, red, diced finely – 140 grams
Garlic, crushed – 1/2 teaspoon
Eggs, beaten – 6 whole
Milk, skim – 125 ml
Cheese, light, grated – 150 grams
Paprika, smoked – 1/2 teaspoon
Oregano, dried – 1/ teaspoon
Black pepper – 1/4 teaspoon

This recipe was developed by chefs at Western District Health Service.

Method

Preheat the oven to 180 C
Put the capsicum, mushroom and zucchini in a bowl and toss with a 3rd of the oil, tip on a tray and bake for 10 – 15 minutes.
Toss the pumpkin and potato with another 3rd of the oil and bake for 20 – 25 minutes
In a pan heat the remaining oil and fry off the onion and garlic.
Tip all of the vegetables including the onion into a bowl and mix with the paprika, oregano and pepper.
In a separate bowl beat the eggs, cheese and milk together.
Combine the 2 mixtures and pour into a lined and lightly sprayed deep dish and bake for 35 minutes to 1 hour, depending on the size of the tray, or until set and beginning to brown slightly. Serve hot or cold.

Recipe tips

Vegetables can be substituted seasonally.

Explore our recipes

Delicious, nutritious and convenient recipes for everyone.

Breakfast burrito

EF

FS

SF

VG

Zucchini frittata

FS

GF

NF

SF

VG

Pak choy salad with coriander lime dressing

DF

EF

GF

LF

Special fried rice

FS

LF

NF

SF

VG

Kale caesar salad

EF

NF

SF

VG

Broccoli and paneer curry

EF

FS

GF

NF

SF

V

Zesty leek and cannellini bean soup

EF

FS

GF

NF

SF

V

Super immune smoothie

DF

EF

GF

LF

NF

SF

V

VG

Cream of broccoli soup

EF

FS

GF

NF

SF

V

Quinoa, feta, roasted capsicum and corn muffins

FS

NF

SF

V