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.

Roast Vegetable & Feta Frittata

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

Preheat oven to 200°C (fan bake).
Chop about 8 cups of vegetables into 3 cm chunks.
Toss with a drizzle of olive oil, salt, pepper, and dried herbs.
Spread on a baking tray and roast for about 30 minutes until tender and caramelized. Allow to cool slightly.

2. Prepare the Frittata

Preheat oven to 180°C (fan bake). Lightly 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.
Add roasted vegetables and half of the feta, gently folding to combine. Pour mixture into the prepared dish.
Sprinkle remaining feta and pumpkin or sunflower seeds evenly on top.

3. Bake and Serve

Bake for 40–45 minutes, until the eggs are set and slightly golden.
Let the frittata rest for 10 minutes before slicing.
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.