Roasted Vegetable Frittata


Frittatas are an Italian-style omelette enriched with various ingredients. Here you’ll find my favorite type of fritatta – roasted. And it’s perfect choice for breakfast during cold days.


600 g sweet potatoe or pumpkin, peeled and chopped

1 red bell pepper, cut into eight pieces

200 g asparagus

4 baby new potatoes, quartered

olive oil and sea salt for sprinkling

fritatta mix

6 eggs

1 cup grated cheddar or parmesan cheese

2 tbs. shredded basil

cracked nlack pepper


1. Preheat the oven to 180 C. Place the sweet potato or pumpkin, bell pappers, asparagus and potatoes on a baking tray, Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft and golden.


2. Place the vegetables in a 20 cm non stick frying pan. To make fritatta, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan and cook over low heat for 8 – 10 minutes or until the fritatta begins to set.





3. Place the fritatta under a preheated hot grill and cook fro 3 minutes or until golden. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with toast.


Enjoy your meal!






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