Roast Vegetable Frittata 

This Roast Vegetable Frittata is what easy, nutritious eating is all about. Packed with colourful, seasonal vegetables and rich in protein from a dozen eggs, it’s perfect for a simple weeknight dinner or make-ahead lunches.

Created by Live Love Nourish using fresh spray-free produce from Spray-Free Farmacy, this gluten-free frittata is flexible, nourishing, and ideal for batch cooking — plus, it’s easy to make dairy-free with a few simple swaps. 

🍳 Why You’ll Love This Frittata

• High-protein & veggie-packed
  
• Gluten free and easily made dairy-free
  
• Great for leftovers & meal prep
  
• Simple, wholesome ingredients
  
• Feeds a crowd or saves for later

🛒 Ingredients (Serves 6)

• 2 cloves garlic, peeled
  
• 1 small red onion, diced
  
• 1kg pumpkin, diced
  
• 1 zucchini, chopped
  
• 2 tomatoes, cut into quarters
  
• 100g spinach leaves
  
• 12 eggs
  

Pantry staples (not included in recipe kit):

• 1 tbsp olive oil
  
• ¾ cup milk of choice
  
• ½ cup grated cheese
  
• Sea salt
  
• Feta (optional)

🍽 Instructions

1. Preheat oven to 180°C.
   
2. Place garlic cloves, onion, pumpkin, zucchini and tomato onto a baking tray. Drizzle with olive oil and season with salt.
   
3. Bake in oven for 25 minutes or until vegetables are tender.
   
4. Mince/chop roasted garlic.
   
5. In a large bowl, whisk eggs with milk and garlic.
   
6. Add roasted vegetables and spinach.
   
7. Pour into an oiled ovenproof deep dish.
   
8. Sprinkle over cheese.
   
9. Bake in oven for 35 minutes or until egg is cooked through. 

💡 Optional Add-Ons & Tips

• Dairy-Free? Use plant-based milk and skip the cheese (or use vegan cheese)
  
• More flavour? Crumble in some feta before baking or serve with pesto
  
• Batch cook: Slice and store in fridge for up to 4 days — perfect lunchbox filler
  
• Add protein: Stir in cooked bacon or lentils for a heartier version