Roasted Vegetable Frittata

Serves 4-5


  • 350g orange kumara, chopped into 3cm pieces
  • 1 red capsicum, chopped into 3cm chunks
  • 1 red onion, cut into thin wedges
  • 2 courgettes, roughly chopped
  • handful button mushrooms, sliced
  • 8 Henergy Cage-Free eggs
  • ¾ cup grated parmesan cheese
  • small handful cherry tomatoes


  1. Preheat the oven to 180°C.
  2. Arrange the kumara, capsicum, onion and courgettes in a baking dish. Drizzle with a little oil and toss to coat. Roast for 30 minutes, adding the mushrooms half way through cooking.
  3. Once the vegetables are tender remove from the oven.
  4. Switch the oven setting to grill.
  5. Whisk the eggs in a large bowl and season with salt and freshly ground black pepper.
  6. Heat a 28cm frying pan over a medium heat and drizzle with a little oil. Pour the egg into the frying pan and then quickly add the vegetables, parmesan cheese and lastly the cherry tomatoes.
  7. Cook until the frittata is almost set. Transfer the pan to the oven and grill until the top is puffed and golden.
  8. Slice the frittata into wedges and serve with a crisp green salad.