Roast Vegetable Frittata

Preparation Time: 10m

Cooking Time: 15m

Serves: 2


  • 4 eggs, beaten
  • 1 handful of beans, diced
  • 1 Capsicum, diced
  • 5 - 6 mushrooms, quartered
  • 1/3 cup diced sweet potato
  • 1/3 cup of milk
  • 1/3 cup ricotta cheese
  • Beetroot, pickled, canned or jam
  • 1 tsp of butter
  • Salt and pepper to season

Note: Please feel free to add any type of veggie to this recipe, the ones featured in mine were simply what i had in the kitchen! Anything will work.

Pre heat grill and select a pan that is oven safe. Make sure its not too deep or big.

Begin by chopping all vegetables into small pieces and fry in butter on a medium heat until browned .

While keeping pan hot, whisk together milk and eggs with salt and pepper and pour egg mix over the glorious veggies in your pan. Make sure the veggies are evenly spaced, as the egg mis will begin to cook from the heat.

After 2 – 3 minutes, transfer the pan from the stove to the grill and keep an eye on it for the next 3 – 4 minutes as the middle and top cook.

While waiting chop up your selected beetroot, I used a beetroot pickle and combine with ricotta.

Serve your creation with a generous dollop of ‘beety cheese’ and enjoy while warm.

Author: Lauren

A passionate foodie, Lauren creates healthy dishes that will nourish your mind, body and soul.