Packed with fresh spring produce and under 500 calories, this cheesy frittata is perfect for midweek dinners or weekend picnics.


  • 500g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 1 large red capsicum, deseeded, cut into 1.5cm pieces
  • 1 large red onion, cut into thin wedges
  • 1 bunch asparagus, trimmed, cut into 1cm lengths
  • 150g (1 cup) frozen green peas
  • 75g soft goat’s cheese, crumbled
  • 8 eggs
  • 2 tbsp milk
  • 1/4 cup chopped fresh basil leaves, plus extra baby leaves, to serve
  • 150g mixed cherry tomatoes, halved
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • Salad leaves, to serve

How to make ?

Step.1 Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place pumpkin, capsicum and onion on prepared tray. Spray lightly with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside to cool.

  • Step 2. Meanwhile, place asparagus and peas in a steamer basket over a saucepan of boiling water. Cover and steam until just tender. Refresh under cold running water. Drain well.
  • Step 3.Reserve 1 tbsp goat’s cheese. Place remaining goat’s cheese in a large bowl with eggs, milk and basil. Whisk to combine. Season. Add all the roast vegetables and stir to combine.
  • Step 4. Reduce oven to 180°C/160°C fan forced. Line base and side of 20cm round cake pan with baking paper. Pour mixture into prepared pan, evenly distributing veg. Top with tomato, cut-side up, and seeds. Bake for 45 minutes or until puffed and firm. Set aside for 10 minutes to cool. Top with extra basil and reserved cheese. Serve with salad.
Healthy spring vegetable and goat's cheese frittata recipe