Three Cheese Roast Vegetable Frittata

Serves 5-6


1 zucchini
½ capsicum
1 red onion
1 sweet potato
1 carrot
4-5 button mushrooms
8 eggs
¾ cup milk
2 handfuls spinach
Salt and pepper
¼ cup ricotta
Handful of parmesan
Feta to place over the top
Extra virgin olive oil


Step 1: Preheat oven to 180 degrees Celcius, fan forced. Roughly chop all vegetables. Drizzle with extra virgin olive oil, place on roasting tray and cook for 40-50 minutes (turning once at the halfway point).

Step 2: Once vegetables are cooked through, set aside to cook and prepare the egg mixture.

Beat eggs and milk together. Add parmesan, salt and pepper and combine.

Step 3: Place cooled vegetables on the bottom of a greased baking dish along with spinach.

Pour the egg mixture over the top.

Crumble feta and ricotta over mixture and cook in oven for 35-45 minutes (checking regularly to see if browning too quickly) or until cooked through.

Serve with a yummy salad and perhaps a nice piece of buttered sourdough.

Note: You can use whatever veggies and varieties of cheese you like in this recipe, I use whatever’s in my fridge and pantry at the time.


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