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Roast Vegetable Frittatas

When roasting vegetables for dinner make sure you do extra so you have them ready to make these frittatas as a quick and easy lunch or light meal the next day.


  • Olive oil, to grease (optional)

  • 31/2 cups (about 630g) chopped roasted vegetables (see Baker’s Tips)

  • 6 eggs, lightly whisked

  • 50g (1/2 cup) coarsely grated vintage cheddar cheese

  • 1/4 cup chopped chives, flat-leaf parsley and/or basil

  • Salt and freshly ground black pepper, to taste


  • 1.

    Preheat the oven to 180°C. Line eight 125ml (1/2 cup) muffin tin holes with paper cases or grease with olive oil.

  • 2.

    Place the roasted vegetables, eggs, cheese and herbs in a large mixing bowl and season well with salt and pepper. Stir to combine and spoon mixture evenly into muffin holes.

  • 3.

    Bake in preheated oven for 20-25 minutes until just set and lightly golden. (The eggs will continue to cook in the tin, so it’s ok if the centre is a little soft, just not runny).

  • 4.

    Stand in the tin for a few minutes before transferring to a wire rack (see Baker’s Tips). Serve warm or at room temperature.

  • Baker’s tips:

  • 1.

    Roasted pumpkin, capsicum, carrots, sweet potato, zucchini, eggplant and mushrooms all work well in these frittatas.

  • 2.

    Add chopped fresh herbs such as rosemary, sage or thyme to your vegetables before roasting them for an extra flavour hit.

  • 3.

    You can also add a 210g tin pink salmon in spring water, drained and coarsely flaked, with the vegetables to boost the protein in these frittatas.

  • 4.

    You may have to use a small palette knife or butter knife to remove the frittatas from the tin if you haven’t used paper cases.

  • 5.

    These frittatas will keep in an airtight container in the fridge for up to 2 days. Serve at room temperature or reheat in an oven preheated to 180°C for 5-10 minutes.

  • 6.

    For larger frittatas, bake the mixture in six 185ml (3/4 cup) muffin tin holes.

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