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
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1 ½ zucchini, sliced rounds then rounds sliced into quarters
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1 red capsicum, core removed and roughly chopped
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1 red onion, roughly chopped
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1 bunch asparagus, roughly chopped
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1 sweet potato, sliced rounds then rounds sliced into quarters
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1 tsp sweet paprika
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1 tsp dried oregano
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Extra virgin olive oil, around ¼ cup total
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Salt & pepper
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8 eggs
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¼ cup milk of choice (I used almond)
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1 block feta (I used 150g Dodoni feta)
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1 cup spinach
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Juice of 1 lemon
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⅓ cup grated cheese (I used mozzarella)
Method
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Preheat the oven to 180 degrees celsius.
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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.
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On a smaller baking tray, place chopped sweet potato with a drizzle of EVOO, crack of salt & pepper and teaspoon paprika. Toss to coat.
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Place trays in the oven for 30-35 mins (sweet potato will need longer than the veg).
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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.
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Remove veg from the oven once roasted and golden/slightly caramelised in appearance. Let cool for 5-10 minutes
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Line a baking dish, something around 20cm by 20cm
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Stir the veg through the egg mixture before pouring into the baking dish
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Use a spoon to evenly disperse veg before topping with grated cheese and a final crack of salt & pepper.
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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.
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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.