Roasted Vegetable & Feta Frittata
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.
- 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
Perfect for breakfast, lunchboxes, or light dinners. This will last for 4-5 days in an airtight container in the fridge. Alternatively, it can be frozen for up to 3 months.
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