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Roasted veg and ricotta frittata recipe

Roasted veg and ricotta frittata recipe

3 ratings

Garlic roasted veg and creamy ricotta give this delicious and healthy tortilla the edge. Using leftover roasted veg from the Chicken and root veg traybake, means it's super-speedy too. A winning lunch or midweek meal. See method

  • Serves 4
  • Takes 20 minutes, plus cooling
  • 468 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 8 medium eggs
  • 20g grated pecorino
  • 1 tsp olive oil
  • leftover roasted vegetables
  • 75g ricotta
  • steamed kale or cavolo nero, to serve (optional)
3 of your 5-a-day and a source of Vitamin D

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    6g 30%
  • Sugars

    26g 29%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 42.8g Protein 27.6g Fibre 10.7g


  1. Crack the eggs into a large jug. Add the pecorino, season generously, and whisk with a fork to combine.
  2. Preheat the grill to medium. Heat the oil in a 25-30cm nonstick, ovenproof frying pan. Add the leftover veg and put over a medium heat to warm through. Add the egg mixture and spoon over the ricotta. Cook over a medium-low heat for 8-10 mins until mostly set underneath.
  3. Place the frittata under the grill for 2-3 mins until set and turning golden. Set aside to cool for at least 15 mins before turning out onto a board. Serve with steamed kale or cavolo nero, if you like.

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