Roasted Vegetable Frittata

Use up any leftover vegetables in this delicious family-sized frittata - easy to whip-up for a quick brunch or lunch option!


  •     750g pumpkin, peeled and chopped into chunks
  •     60g Kumara, peeled and chopped into chunks
  •     2 tsp Garam Masala (spice)
  •     1 tbsp olive oil
  •     10 free range eggs
  •     1 cup fresh cream
  •     600g Button mushrooms (quartered)
  •     ½ cup Caramelised onion
  •     250g sundried tomatoes (chopped)
  •     1 tbsp finely chopped parsley
  •     15g Feta (crumbled)
  •     TK Herb Flax Seed Oil


    • Heat oven to 180°c
    • Place pumpkin and kumara in a roasting dish and season with garam masala and salt and pepper, to taste. Add a good dash of olive oil and gently mix with your hands to make sure everything is well coated.
    • Roast for 10–15 minutes or until the veges are golden and caramelised.  Remove from oven and set aside. Keep oven on to finish off the frittata.
    • Crack the eggs into a mixing jug or bowl, pour in cream and beat until well combined.
    • Heat olive oil in a medium to large ovenproof frying pan on high heat. Add mushrooms and sauté for a few minutes before adding roasted vegetables and then egg and cream mixture. Turn the heat down to medium so as not to burn the bottom of the frittata.
    • Place dabs of onion jam, sundried tomatoes, parsley and feta evenly around the pan on top of the egg mixture.
    • When the edges are looking set, transfer the frying pan to the hot oven and cook for 15–20 minutes until golden brown, blistered and set.
    • Drizzle TK Mixed Herb oil over before eating
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