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Vegetable frittata

I made this beautiful fritatta with 2 portions of leftover roasted vegetables that I'd prepared with a mandoline. It makes the perfect use for utilising leftovers and a great packed lunch box option. Serve with a simple side salad, enjoy warm or cold and make sure you use the storage tip in the 'good to know' below, to prevent having to deal with soggy bottoms ever again.

Total time to make : 40 minutes Time to prep : 5 minutes

Time to cook : 35 minutes

Servings : 8 small or 4 large


2 tbsp butter

1 onion

Leftover roasted vegetables (already cooked)

8 eggs

5 tbsp any milk or cream

80g goats cheese

Fresh herbs to garnish, such as basil, parsley, dill


  1. Preheat a fan oven to 180C

  2. In a large non-stick frying pan with a metal handle* (mine is 26cm), melt the butter over a medium - low heat and add in onion, cook for about 5 minutes until it's soft and translucent

  3. Layer the roasted vegetables in the frying pan, keeping the heat medium - low

  4. In a large bowl (or nutribullet), whisk and combine the eggs and milk, then pour the egg mixture over the vegetables and crumble over the goats cheese

  5. Place the metal handled frying pan* in the oven to bake for 30 minutes, for the last 2-3 minutes I like to whack the grill on high so it gets a nice bubbly topping

  6. Remove from the oven, let it cool sightly before removing from the pan and slicing, garnish with herbs

Nutritional Information

(per 1/8th)

204 calories

9g protein, 8g carbs, 15g fat

#loveyourleftovers a great way to use any leftover roast vegetables, go for robust sturdy ones and avoid anything that holds a lot of water to stop it from going soggy (tomatoes etc.)

Good to know:

  • Great way to use up leftover vegetables, try a variation of fillings such as olives, grilled eggplants, diced new potatoes, peppers etc.

  • If you don't have any ready roasted vegetables, check out this frittata which starts from scratch with raw vegetables and seasonings

  • Will keep refrigerated for up to 3 days, so if you make one on Sunday it will still be great on Wednesday

  • Use a metal handled frying pan for this as it goes into the oven, don't use anything plastic. If you don't have one, transfer the cooked vegetables at step 2 into a casserole dish and pour the egg mixture over

  • I store mine ready sliced, in glass Tupperware and use a dry kitchen towel to line the bottom - anything which is 'moist' (cake, frittata etc.) stores better with something to sit on and soak up any excess

  • Vegetarian


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