Roasted Veggie Frittata

This recipe was shared by Zoe Chircop, a 29 year old full time mummy, wife and student. After giving up her job in a bank to raise her two boys, Zoe decided to take her passion for healthy living and nutrition to another level. She completed an advanced diploma in Nutrition and Weight Management and is now in her final year of her Health Sciences diploma. Zoe is also currently studying for a degree in Nutritional therapy at the University of West London. She is a firm believer in the close relationship between food and health which is why she is passionate about cooking and sharing recipes for the healthy meals she prepares for her family.

You can follow Zoe on Facebook at MyBetterMe – My Kitchen by Zoe


A super quick and nutritious meal for the whole family


  • Aubergine
  • Onion
  • Spring onion
  • Zucchini
  • Yellow pepper
  • Green pepper
  • Cherry tomatoes
  • Green beans
  • 8 eggs (or 2 per person)
  • 100ml milk
  • 150 gr mozzarella
  • Fresh parsley and rosemary
  • Salt and pepper


  • Chop and roast the vegetables for 20 mins (don’t roast the tomatoes as they will end up too soggy in the final product)
  • Slightly whisk the eggs and milk
  • When vegetables are roasted or slightly brown put these in an oven dish and add the tomatoes
  • Pour egg mixture on top of vegetables
  • Sprinkle mozzarella on the top
  • Sprinkle the top with fresh parsley and rosemary
  • Season with a little salt and pepper
  • Put in the oven on 250 degrees for 20 mins
  • Let it cool slightly before cuttingEnjoy! 🙂

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