Roasted Vegetable & Feta Frittata
A frittata is one of those dishes that proves healthy eating doesn’t need to be complicated. This roasted vegetable and feta frittata is colourful, full of flavour, and incredibly versatile. It works just as well for breakfast as it does for lunch, dinner, or even packed into a lunchbox for an easy grab-and-go option.
The beauty of this recipe lies in its simplicity. Eggs form the protein-rich base, while roasted vegetables bring natural sweetness and depth. Feta adds a creamy, salty bite that balances everything beautifully, and the caramelised onion jam (if you choose to use it) melts into little pockets of flavour that make each bite extra special. Best of all, you can prepare it in advance and enjoy it hot, warm, or cold, making it a true meal-prep hero.
This frittata is also a fantastic way to use up leftover vegetables from the fridge. If you’ve got roasted pumpkin from dinner, a few zucchini slices, or even roasted capsicum, they can all go straight in. The flexibility of this recipe means no two frittatas have to be the same. Add some spinach for greens, swap in different cheeses, or change up the seasoning to match your taste.
For families, this is a great one-dish meal that can be made ahead of time. Slice it into squares or wedges for easy serving, or pack it into lunchboxes with a side of salad or bread. It’s wholesome without being fussy, filling without being heavy, and loved by both adults and kids.
Whether you’re looking for a nutritious breakfast, a quick midweek dinner, or a way to stretch leftover vegetables into another meal, this roasted vegetable and feta frittata delivers. It’s nourishing, flexible, and delicious, exactly the kind of recipe that makes home cooking feel easy.
Roasted Vegetable & Feta Frittata
Rate this RecipeEquipment
- Medium Baking Dish (lined or greased)
- Mixing Bowl (optional if not whisking directly in dish)
- Whisk or fork
- Chopping board & knife
- Oven
Ingredients
- 8 large eggs
- 3/4 cup cottage cheese
- 1 cup baby spinach roughly chopped
- 1/2 cup grated cheese mozzarella or tasty cheese
- 1 cup roasted pumpkin pieces
- 1 cup roasted zucchini sliced
- 1/2 cup sun-dried tomatoes or roasted cherry tomatoes chopped
- 2 tbsp caramelised onion jam or any relish optional
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C fan-forced (200°C conventional). Lightly grease a medium baking dish or line it with baking paper for easy removal.
- Crack the eggs directly into the baking dish. Add the cottage cheese, season with salt and pepper, and whisk everything together until well combined.
- Stir in the chopped spinach and grated cheese. Add the roasted pumpkin, zucchini, and sun-dried tomatoes. Gently fold them in, making sure the vegetables are spread throughout the dish. Spoon small dollops of the caramelised onion jam over the top, no need to mix it through completely. It will melt into pockets of flavour as it bakes.
- Bake in the preheated oven for 25–30 minutes, or until the frittata is set in the centre and lightly golden on top. Let it cool slightly before slicing. Serve warm, at room temperature, or chilled.
Notes
Practical Cooking Tips & Tricks
- Don’t overbake — take it out as soon as the centre is set.
- Use leftover roasted vegetables to save time.
- Line your baking dish with baking paper for easy removal.
- For extra flavour, add herbs like parsley, dill, or basil.
- Rest for 5 minutes before slicing to prevent crumbling.
Serving Suggestions
- Serve with a crisp salad for a light lunch.
- Pair with crusty sourdough bread.
- Slice into small squares for party platters.
- Pack cold wedges into lunchboxes.
- Serve with smoked salmon or prosciutto for brunch.
FAQs
- Can I make this ahead of time? Yes, it stores well in the fridge and is freezer-friendly.
- Do I have to use cottage cheese? No, ricotta or cream can be swapped in for creaminess.
- Can I use fresh vegetables instead of roasted? Yes, but roasting adds depth of flavour. If using raw veg, cook them slightly before adding.
- Can I freeze it? Yes, see freezer-friendly section below.
- Is this frittata kid-friendly? Absolutely — it’s mild, colourful, and easy to slice into portions.
Make Ahead / Prepare Ahead
- Roast vegetables the day before.
- Whisk egg mixture and store covered in the fridge.
- Assemble frittata in the morning and bake when needed.
Freezer Friendly
- Yes — bake, cool, slice, and freeze portions in airtight containers for up to 3 months.
- Reheat in oven or microwave until hot.
Storage Advice
- Fridge: Store in airtight container for 4–5 days.
- Freezer: Up to 3 months (see above).
- Reheat: Oven at 160°C for 10–15 minutes, or microwave gently.
Meal Prep Instructions
- Bake, slice, and portion into single serves for quick breakfasts or lunches.
- Pack into lunchboxes with salad or crackers.
- Make mini frittatas in a muffin tin for portable snacks.
Substitutions
Vegetables (5 options):- Capsicum — roasted or sautéed for sweetness.
- Mushrooms — sautéed first to avoid excess moisture.
- Broccoli — lightly steamed florets.
- Sweet potato — roasted cubes.
- Asparagus — cut into short lengths.
- Smoked salmon — folded in before baking.
- Chorizo — sliced and pan-fried, then added.
- Chickpeas — roasted and stirred through for plant-based protein.
Helpful Hints / Pro Tips
- Roast vegetables ahead of time to make prep faster.
- Use a mix of colourful veg to make it more appealing.
- Add fresh herbs before baking for flavour.
- Crumble extra feta on top before baking for a golden finish.
- Bake in muffin tins for individual portions.
- Let cool completely before freezing to prevent sogginess.
- Slice into portions before refrigerating for easy grab-and-go meals.
Related Recipes
- Roasted Pumpkin, Feta & Spinach Frittata
- Pumpkin, Caramelised Onion & Spinach Frittata
- Mini Breakfast Frittatas
- Healthy (No Oil) Zucchini & Corn Muffins/Slice
- Quinoa Egg Muffins
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