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Roasted Vegetable Frittata

Roasted Vegetable Frittata

Perfect for a lazy Sunday brunch with friends and family.

Roasted Vegetable Frittata

Feeds 6–8

750 g butternut pumpkin, peeled and chopped into chunks

600 g kumara, peeled and chopped into chunks

salt and pepper to taste

2 teaspoons garam masala

olive oil

10 free-range eggs

1 cup fresh cream

600 g button mushrooms, quartered

½ cup caramelised onion jam

250 g chopped sundried tomatoes

1 tablespoon finely chopped curly parsley plus extra leaves to garnish

150 g feta, crumbled

pumpkin seeds to garnish (optional)

shaved parmesan to garnish (optional)


Preheat oven to 180°C.

Place pumpkin and kumara in a roasting dish and season with salt, pepper and garam masala. Add a good dash of olive oil and gently mix with your hands to make sure everything is well coated.

Roast for 10–15 minutes or until the veges are golden and caramelised. Remove from oven and set aside. Keep oven on to finish off the frittata.

Crack the eggs into a mixing jug or bowl, pour in cream and beat until well combined.

Heat 1 tablespoon olive oil in a medium to large ovenproof frying pan on high heat. Add mushrooms and sauté for a few minutes before adding roasted vegetables and then egg and cream mixture. Turn the heat down to medium so as not to burn the bottom of the frittata.

Place dabs of onion jam, sundried tomatoes, parsley and feta evenly around the pan on top of the egg mixture. When the edges are looking set, transfer the frying pan to the hot oven and cook for 15–20 minutes until golden brown, blistered and set.

Enjoy with some hot-smoked salmon and seeded bread, or serve with one of our salads for a banquet-style lunch. Garnish with parsley leaves, pumpkin seeds and shaved parmesan, if you wish.


Extracted from Food for Good by Michael Meredith and Eat My Lunch.

Photography by Tamara West. RRP$39.99. Published by Allen & Unwin. Out now. Buy a book and we give a lunch to a Kiwi kid.

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