Frittata with Roasted Vegetables
Prep time
Cook time
Total time
Roasted vegetables filled with flavor sitting in a soft egg custard.
Recipe type: Main
Cuisine: Australian
Serves: 6
  • Pumpkin or winter squash
  • Sweet potato
  • carrot
  • 1 tbsp oil
  • Zucchini
  • Red onions
  • 5 eggs
  • 2 cups cream
  • 1 tbsp each chopped green shallot, parsley, and thyme
  • 1 cup grated cheddar cheese
  • ½ cup grated parmesan
  • 1 cup chopped feta cheese
  1. Roast vegetables (pumpkin sweet potato,carrots, onions in oil in a pan)
  2. Prepare zucchini cut into chunks and set aside
  3. Combine 5 eggs, 2 cups cream, finely chopped shallots, parsley
  4. Use a quiche tray and line with silicon or baking paper or a baking dish
  5. Sprinkle parmesan (1/2 cup) over base of tray
  6. Pour cream and egg mix into tray on top of parmesan
  7. Sprinkle with grated cheese
  8. Arrange vegetables so they stand up from the edge of the pan at odd angles
  9. Top with feta which is also cut into large chunks
  10. Bake until firm at 180 C for 40 – 45 minutes.
Recipe by Orgasmic Chef at