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 RecipeIngredients
- 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.8 large eggs, 3/4 cup cottage cheese, Salt and pepper
- 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.1 cup baby spinach, 1/2 cup grated cheese, 1 cup roasted pumpkin pieces, 1 cup roasted zucchini, 1/2 cup sun-dried tomatoes or roasted cherry tomatoes, 2 tbsp caramelised onion jam or any relish
- 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.
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