Ingredients

10 eggs

3/4 cups cream or milk (full fat best)

1/2 tsp salt and 1/2 tsp pepper, each

1 1/2 cups shredded cheese (cheddar, tasty, or your choice)

100g/3 oz mushrooms, sliced (optional)

100g/3 oz feta, crumbled (optional)

2 tbsp olive oil

2 garlic cloves, minced

3/4 tsp salt

1/2 tsp pepper

1.5 tsp mixed dried herbs (or herbs of your choice)

350g/12 oz pumpkin, butternut or sweet potato, cut into 1.7cm (0.7″) cubes

2 zucchinis, sliced into 1.25cm (0.5″) thick rounds

1 large red capsicum (bell pepper), sliced

Instructions

Step 1: Preheat the oven to 220°C (430°F) or 200°C (fan).

Step 2: Toss the pumpkin, zucchinis, and red capsicum with olive oil, minced garlic, mixed herbs, salt, and pepper on a baking tray. Spread them out evenly.

Step 3: Roast the vegetables for 25 minutes without flipping. Remove from oven and let cool for at least 5 minutes.

Step 4: Lower the oven temperature to 180°C (350°F) or 160°C (fan).

Step 5: Lightly grease a 19 x 30 cm (8 x 10 inch) rectangular pan or 22 cm (9 inch) square pan. Line it with parchment paper, leaving an overhang for easy removal.

Step 6: In a bowl, whisk together the eggs, cream or milk, salt, and pepper until combined.

Step 7: Spread two-thirds of the roasted vegetables evenly in the prepared pan. Pour the egg mixture over the vegetables.

Step 8: Sprinkle the shredded cheese over the egg and vegetable mixture, then top with the remaining roasted vegetables.

Step 9: Add crumbled feta and sliced mushrooms on top if using. Drizzle a little olive oil over the mushrooms to help them brown during baking.

Step 10: Bake the frittata for about 40 minutes, until the center is just set and the top is lightly golden.

Step 11: Remove from the oven and let it rest for 5 minutes in the pan. Use the parchment paper overhang to lift the frittata out of the pan, then cut into squares to serve.

Step 12: If serving later, cool the frittata on a rack and remove the parchment paper to prevent a soggy base. Store in the refrigerator for up to 5 days or freeze for longer storage.

Tips & Variations

Feel free to swap pumpkin for butternut squash or sweet potato depending on what’s available or preferred.

Add fresh herbs like parsley or chives after baking for a fresh burst of flavor.

Use any combination of your favorite vegetables such as spinach, tomatoes, or broccoli.

Omit the feta and mushrooms to keep it simpler or substitute with other cheeses like goat cheese or mozzarella.

To make it dairy-free, substitute cream with coconut milk and omit or replace cheese with a plant-based alternative.

Storage

Store leftover frittata covered in the refrigerator for up to 5 days. To prevent the base from becoming soggy, remove the parchment paper before refrigerating. Reheat slices in the microwave or oven until warmed through. You can also freeze portions for longer storage and thaw overnight in the fridge before reheating.

FAQs

Can I use regular milk instead of cream?

Yes, regular milk can be used, but full-fat cream or milk will give a richer and creamier texture to the frittata.

Can I prepare this frittata in advance?

Absolutely. You can roast the vegetables a day ahead and keep them refrigerated. Assemble and bake the frittata when ready to serve.