Tuesday, 3 February 2015

Meat Free Dinner - Roast Vegetable Frittata

Lately we have been eating a lot of red meat.  It's kind of what you do when the weather is warm, the nights are long and the BBQ is your preferred method of cooking (it also helps that the BBQ is my husband's domain ie. I don't have to cook).  We've decided that we're going to cut back a bit on the red meat intake, and try to have one or two dinners a week that are meat free.

On Sunday I had a go at a frittata.  Yes, I realise this isn't the most complex recipe (and now that I've made it, I know just how easy it is!), but I hadn't attempted it before.  Although I roughly based my starting point on this recipe, I changed it up a lot.


  • Half a sweet potato, cut into slices
  • About 10 brussel sprouts. halved
  • A bunch of asparagus
  • About 2/3 of a head of broccoli florets
  • An onion, cut into large chucks
  • 4 garlic cloves
  • Olive oil

Egg mix

  • 8 eggs
  • 1/2 cup milk (I used full cream, but any would be fine)
  • 1/4 cup shredded cheese (I used mozzarella)
  • 1/4 cup light sour cream (just had some left in the fridge)
  • Handful of chopped parsley
  • Salt & pepper to taste


I started by chopping all the vegies, and pre-heating the oven to about 220.  I put the vegies, including onion and garlic cloves, into a large glass dish, drizzled olive oil, sprinkled salt and pepper, then tossed all the vegies.  I then popped the dish in the oven for about 40 minutes, turning occasionally.

To prepare the egg mix, I put all the ingredients into a bowl, and whisked until light and thoroughly combined.  Once the vegies were nice and roasted (especially the sweet potato - I made sure it was soft), I moved them into a new non stick oven dish.  Then I poured over the egg mix.

I turned the oven down to about 190, and left the frittata to cook.

It took about 30 minutes, but from 20 minutes I was checking to see if it was cooked - it would depend on the depth of your dish etc.  When the frittata was browning on top, the frittata were pulling away from the edge of the dish, and a toothpick came out clean when poking the frittata, I thought it was done.

We got four servings from the dish.  I served it with a side salad of lettuce, tomato, spring onion, avocado and pine nuts. Yum!

Do you try to have meat free meals?  What is your favourite? Please share recipe ideas!


  1. Ooh this sounds yummy! My husband wouldn't be able to survive without meat-free meals, haha. I usually eat less meat with my meals and focus more on the veggies and carbs.

    ~ Lora @ Crazy Running Girl

    1. My husband suggested a meat free week next week - I was kind of shocked!! I always find it interesting how different things work for different people. I have found that I feel better and healthier when my meals revolve around protein and vegies, and less around carbs. In the morning I have more carb heavy meals, but at night, I try to limit my carbs. Different strokes for different folks! :)