6 ratingsRate

Roast vegetable frittata

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

First published: Sep 2018

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

Total cost: $23.10 / $3.85 per serve

(at time of publication)

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

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 431cal

Kilojoules 1810kJ

Protein 27g

Total fat 15g

–Saturated fat 6g

Carbohydrates 40g

–Sugars 21g

Dietary fibre 11g

Sodium 430mg

Calcium 370mg

Iron 3mg

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.

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