Roast vegetable frittata

Don't let any leftover roast vegetables go to waste with this scrumptious roast vegetable frittata. Using pre-cooked veges makes things so easy!

  • 1 hr cooking
  • Serves 6
  • Print


  • 1/4 cup olive oil
  • 1 onion, sliced
  • 4 clove garlic, thinly sliced
  • 2 long red chillies, deseeded, thinly sliced
  • 12 eggs
  • sea salt, to taste
  • 500 gram leftover roasted pumpkin, kumara and parsnip, sliced
  • 2/3 cup grated pecorino romano or parmesan cheese
  • 50 gram baby kale leaves
  • lemon wedges, to serve


  • 1
    Preheat oven to 170°C. Line a 20cm round springform pan with baking paper.
  • 2
    Heat 2 tablespoons of the oil in a frying pan; cook onion, stirring, for 4 minutes or until soft. Add the garlic and chilli; cook, stirring, for 30 seconds or until fragrant. Cool.
  • 3
    Whisk eggs into cooled onion mixture until combined; season with sea salt. Arrange vegetables in pan; sprinkle with cheese. Pour over egg mixture. Press down lightly to ensure all ingredients are covered with egg.
  • 4
    Bake for 45 minutes or until just set in the centre. Stand for 10 minutes. Top with kale; serve with lemon wedges.


• You can use any combination of leftover veges in this frittata. If you prefer, use rocket, silverbeet or spinach instead of kale. • This is delicious served with crusty bread, a mixed-leaf salad and some tomato salsa on the side. For a meat-lovers' version, add a little leftover ham with the vegetables in step 3.