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Top down view of a tin of roasted vegetable frittata, with baking paper around the edges.
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5 from 9 votes

Roasted Vegetable Frittata

A tasty and colourful veggie-packed meal!
Course Main Course
Cuisine European
Keyword Frittata, Roasted vegetables, veggie
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 4
Calories 344kcal


  • 1 small courgette
  • 1 red pepper
  • 1 portabello mushroom
  • 1 small red onion
  • 6 cherry tomatoes
  • 2 tbsp olive oil
  • 8 large eggs
  • 75 ml milk
  • 100 g grated cheddar cheese
  • A handful fresh chives (finely chopped)
  • Salt and pepper (to taste)


  • Preheat the oven to 200°C / 180°C fan.
  • Chop the mushroom into thin slices and the cherry tomatoes in half. Set aside for later.
  • Roughly chop the onion, courgette and red pepper. Place them on a baking tray and drizzle with the olive oil and a little salt and pepper. Bake for 30 minutes.
  • Remove veg from oven and reduce temperature to 180°C / 160°C fan.
  • Grease and line a large tin or dish of choice. I used a 9" round tin.
  • Place your baked vegetables into the bottom of the tin/dish, followed by the raw cherry tomatoes.
  • In a bowl, beat the eggs, milk, cheese, chopped chives, salt and pepper.
  • Pour the egg mixture over the vegetables in the tin.
  • Place your mushroom slices on top.
  • Bake for 30-40 minutes or until set in the middle and golden on top. If it starts to brown too much, cover loosely with foil.
  • Allow to cool for 5-10 mins before slicing.