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Roasted Mediterranean Vegetable Frittata

Roasted Mediterranean Vegetable Frittata

5 foods to Boost your Immune System:

Including foods rich in Vitamins C & D is a powerful way to support your immune system. Such as these foods included in this recipe:

  • Eggs
  • Red Peppers
  • Courgettes
  • Leeks
  • Cherry Tomatoes

As easy for a picnic perfect treat that works warm straight from the oven, room temperature as they would eat in Mediterranean countries, as well as sliced up from the fridge cold at a later date.

Using all the brightly coloured, antioxidant rich summery vegetables here, and roasting them simply in the tray, brings the flavour levels out and they also add that all important colour to your plate.

Do feel flexible about the vegetables you use; a red onion or even sliced fennel would be delicious additions to the roasting tray, or some shredded cavolo nero or spinach can be added to the eggs as they are tipped over.



Serves 6-8

  • 1 Courgette, sliced
  • 1 red pepper, roughly sliced
  • 200g cherry tomatoes, halved
  • 1 leek, sliced
  • 1 tsp caraway seeds
  • 3 tbsp Olive Oil
  • 250g baby new potatoes, parboiled
  • 8 Eggs
  • 100g parmesan grated


Method       Heat Oven to 220

Tip all the chopped vegetables into a lined baking tray, approx. 12” by 8”, pour over the olive oil, some salt and the caraway seeds and using your hands mix well so that everything is coated. Roast in the oven for 10 minutes.

Whisk the eggs in bowl with salt and pepper, add ¾ of the parmesan and mix together.

Remove the vegetable tray from the oven, flipping them over, then pour the egg mixture over the top. Add the remaining parmesan.

Place in oven for about 15 minutes, until starting to look golden and puffed up on top, but with a slight movement in the middle still.

Serve with a simple green salad, or as part of a picnic feast.



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