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Oven Baked Vegetable Frittata

Farmers Market Vegetable Frittata


Oven Baked Vegetable Frittata

We made our regular visit to the local Farmers Market on Saturday. I collected a beautiful selection of produce.

When we got home I layed it out on the bench and grabbed some rocket pesto from the fridge. I was cooking within a few minutes. This recipe is the outcome.

Fresh Market Vegetables

Return here for the rocket pesto recipe tomorrow and a warm hearty soup I made to serve it with.

Oven Baked Vegetable Frittata Recipe

  • Serves: 4
  • Preparation Time: 35 minutes – including time to bake vegetables
  • Cook Time: 30 minutes


  • 2 medium sized carrots peeled and chopped
  • 200 grams of pumpkin – cubed
  • 1/2 a green capsicum – cut into large pieces
  • drizzle of extra virgin olive oil
  • salt to season – I used Spanish Olive Salt from a local olive grove.
  • 1 tablespoon of cooking oil of choice
  • 1 leek – chopped
  • 2 fresh garlic cloves
  • 6-8 free range eggs
  • salt and pepper to season
  • 1/2 cup of ricotta
  • 50 grams of fetta
  • 1 tablespoon of rocket pesto or your choice of fresh herbs

– I would have used fresh parsley and oregano if I did not have the pesto in the fridge

Bake Vegetables


  1. Heat the oven to 180 degrees
  2. Add the pumpkin, carrot and capsicum to a baking dish and drizzle with the oil and salt. Cook for 25 minutes
  3. In a hot pan with a tablespoon of cooking oil, cook the garlic and leek until the leek softens then remove from heat
  4. To a quiche pan add the baked vegetables and garlic and leek
  5. Whisk 6 of the eggs together and combine with the ricotta and rocket pesto and add salt and pepper to season
  6. Pour the egg and ricotta over the vegetables to cover. If there does not seem to be a good coverage, whisk the extra 1 or 2 eggs and add them also
  7. Bake in an oven at 180 degrees for 25 minutes, or until the egg has set
  8. Remove from the oven and top with fetta pieces
  9. Serve with a rocket salad or desired side dish

 Vegetable Frittata

 This is a Meatless Monday recipe linked to Veggie Mama. Follow the link for more Meatless Monday inspiration.

Do you get excited by fresh produce and have a burning desire to create a memorable meal with it? Or it it just me???





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{ 4 comments… add one }
  • JM July 30, 2012, 10:08 am

    I love this ingredient combination – I’m adding this to my Northern California fall recipe list. (And your banner is really darling!)

  • veggie mama July 30, 2012, 12:14 pm

    How cool are your purple carrots! And how good is putting as many veggies in one dish as you can 🙂

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