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Roasted vegetable frittata

Author: Lois Barnes, Posted: Friday, 22nd May 2026, 09:00

You can refrigerate the frittata for up to five days, which makes it ideal for midweek lunches

The beauty of a frittata is that you can use whatever vegetables you like – whether that’s your favourite seasonal produce or the items that need using up in the fridge.

This recipe is super versatile and can be made as an easy mid-week dinner, a make-ahead packed lunch for the week or as part of a picnic buffet.

Ingredients:

Red pepper
Medium courgette
Red onion
200g tenderstem broccoli
1 tbsp mixed herbs
2-3tbsp olive oil
6 eggs
100ml milk – plant-based (oat/soya) or cow’s
Salt and pepper
A handful of fresh coriander
Minted and buttered new potatoes and salad to serve

Method:

1. Heat your oven to fan 180°C.

2. Chop the vegetables into small chunks, roughly 1-2cm.

3. Coat with olive oil (reserve a little oil to grease the dish) and sprinkle over the mixed herbs. Stir well then cook in the oven for 25 minutes.

Alternatively, cook the vegetables in an air fryer at 170°C for 20 minutes.

4. Whisk the eggs well, then add the milk and coriander. Season with salt and pepper and give a final whisk.

5. Grease a 10-inch oven-proof glass dish or a skillet if you have one.

6. Spoon half of the vegetable mix into the dish. Freeze the other half to use another time.

7. Pour over the egg mixture and bake for 16-18 minutes until the eggs are set.

8. Serve with minted and buttered new potatoes and a green salad.

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Roasted vegetable frittata

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