Roast Vegetable Frittata

Roast Vegetable Frittata

Are you coming out of a health hibernation?

Now that the weather is warmer and the days are longer are you wanting to set the restart button on your health before the festivities of Christmas begin? Then do I have a game changer for you. It is called the 6 P’s. Prior Planning Prevents Piss Poor Performance.

By planning ahead, doing your grocery shopping on the weekend and creating a weekly meal plan, not only will you save money, ensure that your family eats healthier but you will also save time and stress too! Winner winner chicken dinner!

Below are a few of my favourite tips to get you ready for a week of healthful eating:

  • Hard boil eggs on the weekend to eat as a snack throughout the week
  • Cook extra meat or veggies at night to serve as your lunch the next day
  • Cook up a big batch or brown rice or quinoa on the weekend and use throughout the week
  • Frittata or quiches: Make a large pan or put in individual muffin cases and eat during the week or freeze for later use
  • Cut up vegetables into sticks and keep in containers filled with water in the fridge. Pair with hummus for a perfect snack
  • Pre-portion bags of nuts and seeds

Recipe for this delicious and simple roast vegetable frittata, currently on high rotation for lunches this week in my household below.


  • 750 pumpkin, peeled, deseeded
  • 1 tbsp extra-virgin olive oil
  • 2 zucchini, halved lengthways, sliced
  • 1 red onion, cut into thin wedges
  • 8 free-range eggs
  • 3/4 cup milk
  • 60g baby spinach
  • 60g feta, crumbled

To make

  1. Preheat oven to 200 degrees celsius.  Cut pumpkin into 2cm cubes and place into an 8-cup baking dish. Drizzle with oil and toss to combine.  Roast for 15 minutes.
  2. Add zucchini and onion.  Stir to combine.  Roast for 10 minutes until the vegetables have softened.
  3. Whisk eggs and milk.  Season with salt and pepper.  Stir in half the spinach and feta. Pour over vegetables and gently stir to combine. Bake for 30-35 minutes or until set and golden.
  4. Serve with the remaining spinach and feta and a simple side salad.

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