Roast Vegetable Frittata

⁠I absolutely adore roast veggies and I also love how low effort it is to make a frittata.

Need a new family favourite? Give this one a go!

Servings: 4

Ingredients

Drizzle Extra Virgin Olive Oil
2 cups Pumpkin, cubed
1 Red Onion, sliced
1 Garlic Clove, minced
1 Red Capsicum, diced
1 Broccoli, cut into florets
6 Free-Range Eggs, whisked
½ cup Unsweetened Plant-Based Milk (I used Almond Milk)
¼ cup Nutritional Yeast
2 tbsp Parsley, roughly chopped
2 tsp Oregano 
½ tsp Salt
¼ tsp Nutmeg
Pepper, to taste
½ cup Goats Cheese, cubed

Method

1. Preheat oven to 180 degrees fan forced. 

2. Add pumpkin to a baking tray, drizzle with olive oil and roast for 15 minutes. 

3. Add onion, garlic, capsicum and broccoli to baking tray, drizzle with olive oil and roast for a further 10 minutes or until vegetables are tender and browned. 

4. Meanwhile, in a small bowl combine remaining ingredients except for fetta.

5. Using a greased baking dish spread roasted vegetables out in an even layer. 

6. Pour over egg mixture and poke in goat cheese cubes. 

7. Bake for 30 - 45 minutes or until egg has become firm.

After some more delicious recipes? 
Try these!

• Cauliflower Carbonara

• Mexican Oat Bowl

• Prawn Rice Paper Rolls