Roast Vegetable & Feta Frittata

This Roast Vegetable & Feta Frittata is a colorful, hearty, and satisfying dish perfect for breakfast, brunch, lunch, or a light dinner. Packed with roasted vegetables, creamy cottage cheese, and tangy feta, it’s a nutritious and gluten-free crowd-pleaser. Sprinkle with seeds for added crunch and flavor—it’s as beautiful as it is tasty.

Why You’ll Love This Recipe

• Vegetable-Packed: Perfect way to use seasonal roasted vegetables.

• Protein-Rich: Eggs, cottage cheese, and feta make this a filling meal.

• Gluten-Free & Nut-Free: Suitable for most diets.

• Make-Ahead Friendly: Roast vegetables and assemble in advance, bake when ready.

• Versatile: Swap vegetables seasonally or adjust toppings to your taste.

Ingredients (Serves 6)

• 10 large eggs

• 250 g cottage cheese

• ½ cup milk (any variety)

• 1 bunch parsley, chopped

• ½ teaspoon salt flakes

• ½ teaspoon freshly cracked black pepper

• 6 cups roasted vegetables (e.g., pumpkin, beetroot, carrots, onion, kūmara, eggplant, mushrooms, capsicum, zucchini)

• 200 g feta cheese

• ½ cup pumpkin or sunflower seeds

• Oil, to grease the baking dish

Instructions

1. Roast the Vegetables

1. Preheat oven to 200°C (fan bake).

2. Chop about 8 cups of vegetables into 3 cm chunks.

3. Toss with a drizzle of olive oil, salt, pepper, and dried herbs.

4. Spread on a baking tray and roast for about 30 minutes until tender and caramelized. Allow to cool slightly.

2. Prepare the Frittata

1. Preheat oven to 180°C (fan bake). Lightly grease a 25 cm oven dish, or line with baking paper.

2. In a large bowl, whisk together eggs, cottage cheese, milk, parsley, salt, and pepper.

3. Add roasted vegetables and half of the feta, gently folding to combine. Pour mixture into the prepared dish.

4. Sprinkle remaining feta and pumpkin or sunflower seeds evenly on top.

3. Bake and Serve

1. Bake for 40–45 minutes, until the eggs are set and slightly golden.

2. Let the frittata rest for 10 minutes before slicing.

3. Cut into 6 large wedges or 12 smaller portions and serve warm.

Prep and Cooking Time

• Prep Time: 20 minutes

• Cook Time: 40–45 minutes

• Total Time: 60–65 minutes

Tips and Variations

• Vegetable Flexibility: Use any seasonal vegetables you love. Roasting intensifies flavor.

• Cheese Swap: Try goat cheese or ricotta instead of feta for a milder flavor.

• Seeds & Nuts: Add toasted sesame seeds or chopped almonds for extra crunch (if not nut-free).

• Make Ahead: Roast vegetables a day before and assemble frittata the next day.

Serving Suggestions

• Serve warm with a side of leafy green salad for a light lunch or dinner.

• Perfect for brunch alongside crusty bread or a dollop of yogurt.

• Slice into wedges for a picnic or meal prep option.

Conclusion

This Roast Vegetable & Feta Frittata is a versatile, flavorful, and nourishing dish. With roasted vegetables, creamy feta, and a light, fluffy egg base, it’s satisfying for any meal of the day. Easy to make, adaptable, and naturally gluten-free, it’s destined to become a regular in your recipe rotation.

Roast Vegetable & Feta Frittata

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• Author: Chef Sophia
• Total Time: 60–65 minutes
• Yield: 6 servings

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Description

This Roast Vegetable & Feta Frittata is a colorful, hearty, and protein-packed dish perfect for breakfast, brunch, lunch, or a light dinner. Roasted seasonal vegetables, creamy cottage cheese, and tangy feta come together in a fluffy egg base, topped with crunchy seeds for extra texture. Naturally gluten-free and adaptable, it’s a versatile recipe that’s as beautiful as it is delicious!

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Ingredients

For the Frittata:

10 large eggs

250 g cottage cheese

½ cup milk (any variety)

1 bunch parsley, chopped

½ teaspoon salt flakes

½ teaspoon freshly cracked black pepper

6 cups roasted vegetables (e.g., pumpkin, beetroot, carrots, onion, kūmara, eggplant, mushrooms, capsicum, zucchini)

200 g feta cheese

½ cup pumpkin or sunflower seeds

Oil, for greasing the baking dish

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Instructions

1. Roast the vegetables: Preheat oven to 200°C (fan bake). Chop vegetables into 3 cm chunks. Toss with olive oil, salt, pepper, and dried herbs. Spread on a tray and roast for 30 minutes until tender and caramelized. Allow to cool slightly.
2. Prepare the frittata base: Preheat oven to 180°C (fan bake). Grease a 25 cm oven dish or line with baking paper. In a large bowl, whisk together eggs, cottage cheese, milk, parsley, salt, and pepper.
3. Assemble the frittata: Fold in roasted vegetables and half the feta. Pour into the prepared dish. Sprinkle remaining feta and pumpkin or sunflower seeds on top.
4. Bake and serve: Bake for 40–45 minutes, until eggs are set and lightly golden. Let rest for 10 minutes before slicing. Cut into 6 large wedges or 12 smaller portions and serve warm.

Notes

• Vegetable Flexibility: Use seasonal vegetables or leftovers—roasting enhances flavor.
• Cheese Alternatives: Substitute feta with goat cheese or ricotta for a milder taste.
• Seed & Nut Variations: Add sesame seeds or chopped almonds for extra crunch if desired.
• Make Ahead: Roast vegetables the day before and assemble the frittata when ready.
• Storage: Keep leftovers in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes.

• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Category: Breakfast
• Cuisine: American