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!
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
Instructions
- 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.
- 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.
- 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.
- 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
