Roast vegetable frittata

Roast vegetable frittata

Roast vegetable frittata

4 Serves 40 prep 15 cook


6 eggs, lightly beaten
1/2 cup self-raising flour
1/2 cup rice bran oil
3 cups leftover roast vegetables such as potatoes, pumpkin and beans
1 cup frozen peas
1/3 cup spring/green onions, chopped
1 cup fetta, crumbled


1. Preheat oven to moderate 180 C. Generously spray a 30 x 20cm baking dish with rice bran oil.

2. Whisk together eggs, flour and oil in a large bowl. Add all vegetables and cheese and mix through. Pour into prepared baking dish and distribute evenly with the back of a spoon.

3. Bake for 40 min or until lightly golden and solid to touch. Allow to cool for 5 min before cutting. Serve with salad or chill and serve, as required.