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.

  • 1 hr 20 mins cooking
  • Serves 4
  • Print


Roast pumpkin and zucchini frittata
  • 1 tablespoon olive oil
  • 500 gram zucchini, cut into chunks
  • 500 gram pumpkin, peeled, seeded, cut into chunks
  • 1 garlic clove, finely sliced
  • 1 tablespoon chopped sage
  • 8 eggs
  • 1/3 cup milk
  • 2 tablespoon chopped basil salad leaves, to serve


Roast pumpkin and zucchini frittata
  • 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.

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