Quick & Easy

Roast pumpkin and zucchini frittata

Perfect as lunch, a light dinner, afternoon tea or in a lunch box, roast pumpkin and zucchini frittata is a healthy, delicious and flexible dish.
roast vegetable frittata
1H 20M



1.Preheat oven to moderate, 180°C. Pour oil into a baking dish and heat in the oven for 2-3 minutes.
2.Toss zucchini, pumpkin and garlic in oil to coat. Season to taste. Sprinkle sage over and bake for 20-25 minutes until vegetables are tender.
3.In a bowl, whisk together eggs and milk. Season to taste.
4.Lightly oil a 20 x 22cm baking dish. Arrange vegetables in dish and sprinkle with basil. Pour egg mixture over.
5.Bake for 25 minutes. Cover with foil and bake for a further 10-15 minutes until set. Cut into wedges and serve with salad leaves.

Frittatas can also made in a fry pan and finished off under the grill. A frittata is an excellent option for vegetarian or gluten intolerant guests. Roast vegetables give an extra depth of flavour.


Related stories