Mamma’s Meat Free Monday – Roasted Vegetable Frittata

Mamma’s Meat Free Monday – Roasted Vegetable Frittata

A wonderful Meat Free Monday idea that is so versatile. This frittata can be made with just about any leftover vegetables you have available. It only takes 30 minutes and is low carb, low GI, while being tasty too!

Recipe and image from

Mamma’s Meat Free Monday – Roasted Vegetable Frittata

Category: Meat Free Mondays

Cuisine: Vegetarian


Gluten Free, Sugar Free, Low Carb, Family Friendly


  • 1 tbsp olive oil
  • 1 cup red onion, chopped
  • 1 cup potato, chopped
  • 1 cup zucchini, chopped
  • 1 cup capsicum, chopped
  • 2 tsp crushed garlic
  • 6 eggs
  • 1/2 cup cream
  • 3/4 cup finely grated parmesan
  • 1/3 cup fresh basil, chopped
  • Sweet chilli sauce, to serve
  • Rocket leaves, to serve


  • Vegetables must be pre roasted in the oven and cooled. Alternatively, chop the onion, potato, zucchini and capsicum and roast in the oven with a little olive oil, salt and pepper for 20 minutes at 200 C. Then place them in the pan and add egg as below.
  • Heat oil in a flameproof, ovenproof frying pan over medium-high heat. Add onion, potato, zucchini, capsicum and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until just heated through.
  • Meanwhile, whisk eggs, cream and parmesan together until combined. Stir in basil. Season with salt and pepper. Pour mixture over vegetables in pan. Stir gently to coat vegetables in egg mixture. Reduce heat to low. Cook for 8 to 10 minutes or until almost set (mixture will wobble slightly in the centre).
  • Preheat grill on high. Grill frittata for 3 to 5 minutes or until top is golden and frittata has set. Stand for 2 minutes. Serve with sweet chilli sauce and rocket.

Posted on: March 15, 2018mammachefjozi

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