Roast Vegetable Frittata

Roast Vegetable Frittata


  • 1 medium sweet potato

  • 1 medium courgette

  • ½ a red capsicum

  • 1 cup of broccoli

  • ½ a small red onion

  • 1 tbsp coconut oil, melted

  • Salt and pepper to season

  • ½ a tsp of mixed herbs

  • ½ a tsp of paprika

  • 4 eggs

  • ½ a cup of almond milk

  • 2 large handfuls of fresh spinach


  1. Preheat oven to 180 degrees C.

  2. Cut all the vegetables into bit-sized pieces and place on a lined baking tray.

  3. Add the coconut oil, mixed herbs and spices. Roast for about 30 minutes until cooked.

  4. While the vegetables cook, prepare the eggs. In a medium sized bowl, crack the eggs add the milk whisk well adding salt and pepper to season.

  5. When the vegetables are cooked, add them and the spinach to the bowl with the eggs and mix.

  6. Pour the egg and vegetable mixture into an oven proof dish.

  7. Bake in the oven for 30-40 minutes until the middle is firm and egg is cooked through. Serve hot or cold with mixed greens as an option.

Serves: 2