This delicious roast vegetable feta frittata is protein-packed, a good source of vegetables and very versatile ingredient-wise - it's an excellent way to give new life to whatever lonely leftover roast veg are in the fridge.
All hail the humble frittata! This egg-baked dish is reminiscent of a quiche (sans crust), and makes good of whatever precooked vegetables are on hand.
While it’s very versatile with its ingredients, it’s also versatile with how you enjoy it. A cut slab is delicious hot or cold, and the perfect take-to-work lunch, weekend brunch, or picnic food. It’s an ideal recipe to meal prep ahead to enjoy on nights you’re too busy to cook.
Of course, if you don’t have leftover roast veg handy, never fear. The recipes include a quick guide to preparing the quantity needed from scratch.
Eggs. Whisked eggs form the basis of the eggy custard that the root veg suspend in. Go for ten large whole eggs – a good time to practice your egg cracking🤙.
Milk. Opt for dairy or plant-based – whatever your preference.
Cottage cheese. The secret ingredient that makes this frittata oh so tasty. It adds creaminess and an extra protein boost.
Feta. This soft, tangy and creamy cheese is crumbled into the mix and sprinkled overtop. Due to it’s high acidity, it doesn’t melt when cooked and retains its shape.
Roast vegetables. This is a great clean-out-the-fridge meal – use a mix of what veggies you’ve got on hand! Pumpkin, beetroot, carrots, onion, kūmara, eggplant, mushrooms, capsicum and zucchini are great options.
Parsley. This frittata uses a generous amount of parsley – parsley you can see and taste! You could sub this for a mix of herbs, like dill or basil.
Pumpkin and sunflower seeds. Sprinkle overtop to make your frittata boujee.
Here are some kitchen tips to help your frittata making flow:
Cooking vegetables from scratch? Simply toss about 8 cups of roughly 3cm chopped chunks with a drizzle of olive oil, a good pinch of salt, pepper and some mixed dried herbs. Spread out on a baking tray and roast in a 200°C oven for about 30 minutes until tender and caramelised. Use a mix of vegetables for lots of flavour and texture. Make sure to fully cook those with a high water content (e.g. courgette, mushrooms) to help prevent a soggy frittata.
Use a baking dish around 25cm. A frittata typically begins cooking on the stove, and is then popped in the oven to finish up. This recipe is a smidge different – everything is tossed into a baking dish and place directly into the oven. It’s easy and low maintenance!
If any feta starts to over-brown towards the end of cooking time, loosely cover with a piece of foil – it’ll keep this under control.
When it comes to slicing, a serrated knife does a great job of carefully cutting into wedges.
Serving & Storage Suggestion
Enjoy this frittata for breakfast, lunch or dinner. It’s great served with a side salad and dollop of fruit or tomato relish. It’s excellent hot, cold or at room temperature.
If making ahead, transfer to a cooling rack to cool completely first. Store whole (if possible) or in large slices, cutting off smaller wedges as needed.
Toss about 8 cups of roughly 3cm chopped chunks with a drizzle of olive oil, and a good pinch of salt, pepper and some mixed dried herbs. Spread out on a baking tray and roast in an oven heated to 200°C for about 30 minutes until tender and caramelised. Let cool slightly before making frittata.
To make the frittata
Preheat oven to 180°Cfan bake. Lightly grease a roughly 25cm long and deep oven dish, or line with baking paper with a bit of overhang.
Add the eggs, cottage cheese, milk, parsley, salt and pepper to a large bowl and whisk to combine.
Add the vegetables and crumble in half of the feta. Stir to combine and pour into prepared dish.
Crumble over the remaining feta and scatter over the seeds.
Bake for 40-45 minutes until eggs are cooked. Set aside for 10 minutes before slicing to serve. Cut into 6 large wedges or 12 smaller wedges.