Roast vegetable frittata

This easy and tasty vegetarian roast vegetable frittata recipe, makes a great lunch or light supper meal. With 4 ½ vegetable serves, it’s high in fibre, calcium and protein, it is also diabetes friendly and has a gluten free option.

Serves: 6

Time to make: 1 hr 20 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 butternut squash (1.4kg), cut into chunks
½ cauliflower, cut into florets
2 parsnips, sliced
1 red onion, sliced
1 kumarasweet-potatoX, cut into chunks
2 tablespoons dukkah
8 eggs, lightly beaten
²/³ cup grated parmesan
½ cup grated edam cheese
250g cottage cheese
½ cup skim milk
1½ teaspoons ground nutmeg
spray oil
¼ cup chopped fresh parsley

Instructions

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1 Preheat oven to 190°C. In a large ovenproof pan, arrange veges, spray with oil and sprinkle with dukkah. Bake for 30 minutes, turning several times.

2 Meanwhile, in a food processor, blend eggs with cheeses, milk and nutmeg, until smooth. Season with salt and pepper.

3 Lightly spray a large ovenproof dish with oil. Spoon in cooked veges. Pour egg mix over and toss veges lightly to evenly coat. Bake for 25-30 minutes, or until set. Cover with foil if the top becomes too brown during cooking.

4 Serve garnished with parsley.

Variations

Make it gluten free: Check dukkah and nutmeg are gluten free.

Nutrition Info (per serve)

Calories 431 cal

Kilojoules 1810 kJ

Protein 27 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 21 g

Dietary fibre 11 g

Sodium 430 mg

Calcium 370 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.