Kidspot Kitchen

Kidspot Kitchen

Roast vegetable frittata recipe

This roast vegetable frittata is a perfect way to use up leftover roast vegetables. Make it for a light lunch with a salad. Find more on Kidspot New Zealand.



  • 2 cups roasted vegetables (pumpkin, zucchini, chats, capsicum)
  • 6 eggs
  • 1 cup cream
  • 3/4 cup parmesan cheese
  • 3 tbsp basil, freshly shredded
  • Freshly ground salt and pepper



In a bowl, whisk the eggs. Add in the cream, cheese and basil.

Stir in the roasted vegetables.

Oil a pan and pour the mixture in.

Heat the mixture on a medium to low heat for 10-12 minutes.

Then set the top under a hot grill for 5 minutes.

Cool for a few minutes and slice. Serve with a nice green salad.



  • This is a great recipe to use leftover vegetables up.
  • If you are roasting them especially just cut them all around the same size and drizzle with olive. Bake at 180°C for an hour.
  • This is perfect picnic food and also great to have in your lunchbox.

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This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.