Oven-Roasted Veggie Frittata

Makes 4-6 Servings
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  • 12 extra-large eggs
  • 1 red pepper, seeded & diced
  • 1 zucchini, diced 
  • 1 medium onion, diced
  • olive oil
  • 1 large garlic clove, minced
  • 1 cup (240ml) low fat cottage cheese
  • ¼  cup (60ml) grated parmesan
  • 2 teaspoons (10ml) coconut oil
  • 1 teaspoon  (5ml) olive oil
  • ⅓ cup (80ml) chopped green onions 
  • salt and fresh black pepper


Preheat the oven to 425°F/218.3°C.

Add red pepper, zucchini and onion in a medium bowl.  Drizzle with olive oil and season with salt and pepper.  Toss to coat.  Place vegetables in a single layer onto a baking sheet.

Bake for 10-15 minutes.  Remove and add garlic and toss with vegetables.  Bake for an additional 5 minutes.  

Remove from the oven and reduce the oven temperature to 350°F/176.6°C degrees.

In a large bowl, whisk together eggs till fluffy.  Add cottage cheese and parmesan. Season with salt and pepper. Set aside.

In a 10-inch (25.4cm) cast iron or ovenproof pan, melt 2 teaspoons (10ml) butter and 1 teaspoon (5ml) of olive oil.  Add the green onions and saute over medium-low heat for 1 minute until soft.  

Add roasted vegetables to the pan and pour egg mixture over vegetables. To set the bottom, cook for 2 minutes over medium-low heat. 

Bake the frittata in the oven for 20-30 minutes until top is set.  

Cut in wedges and serve hot.

Serve with salsa or hot sauce.


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