Vegetable Frittata

Recipe by Alex Weymouth

Looking for a nourishing, no-fuss recipe to fuel your week? This fool-proof vegetable frittata is packed with seasonal veg, loaded with protein, and perfect for everything from meal prep to easy lunches or family dinners. Made with whole foods and a sprinkle of feta for a flavourful twist, it’s a simple way to nourish your body and sneak in a few extra veggies while you're at it.

Makes 6 slices 

Ingredients 

• 1 ½ zucchini, sliced rounds then rounds sliced into quarters

• 1 red capsicum, core removed and roughly chopped 

• 1 red onion, roughly chopped

• 1 bunch asparagus, roughly chopped

• 1 sweet potato, sliced rounds then rounds sliced into quarters

• 1 tsp sweet paprika

• 1 tsp dried oregano

• Extra virgin olive oil, around ¼ cup total

• Salt & pepper

• 8 eggs

• ¼ cup milk of choice (I used almond)

• 1 block feta (I used 150g Dodoni feta)

• 1 cup spinach

• Juice of 1 lemon

• ⅓ cup grated cheese (I used mozzarella) 

Method

1. Preheat the oven to 180 degrees celsius.

2. On a lined baking tray, place chopped zucchini, onion, asparagus and capsicum drizzling with a teaspoon of extra virgin olive oil, the dried oregano with a crack of salt & pepper. Toss to coat.

3. On a smaller baking tray, place chopped sweet potato with a drizzle of EVOO, crack of salt & pepper and teaspoon paprika. Toss to coat.

4. Place trays in the oven for 30-35 mins (sweet potato will need longer than the veg). 

5. While the veg is in the oven, whisk eggs in a large mixing bowl, stirring through milk, crumbling feta before adding spinach with juice of lemon and another crack of salt & pepper. 

6. Remove veg from the oven once roasted and golden/slightly caramelised in appearance. Let cool for 5-10 minutes

7. Line a baking dish, something around 20cm by 20cm

8. Stir the veg through the egg mixture before pouring into the baking dish

9. Use a spoon to evenly disperse veg before topping with grated cheese and a final crack of salt & pepper.

10. Place back into the oven for 30-35 minutes or until the egg has set and the top is golden. Remove from the oven and let cool.

11. Slice and serve on its own with some sliced cucumber or with a crunchy green salad on the side!

Whether you’re enjoying it straight from the oven or cold the next day, this veggie-loaded frittata is a wholesome go-to that supports energy, recovery and balance. Pair it with a fresh salad or some crunchy cucumber, and you’ve got a satisfying, feel-good meal you’ll come back to again and again.