Vegetable and Goat Cheese Fritatta

Recipe by Sage Lange – Personal Trainer at Bay City Gym

Vegetable and goat’s cheese frittata

Prep: 15 min Cook: 1hr 15 min Servings: 6

Spring is here and we are going to start seeing asparagus in the supermarket!
Try this delicious recipe for your dinner tonight.  What I love about Fritatta is that you can either cook from scratch or prepare the veges as the recipe describes.  It makes for a delicious meal for either breakfast, lunch or dinner.  It’s also versatile where you can swap our asparagus for broccoli or pumpkin for kumara, just use whatever is in season or in the fridge.   


500g – Butternut pumpkin, peeled, deseeded, cut into small 1.5cm pieces

1 large capsicum, deseeded, cut into 1.5cm pieces

1 large onion, cut into thin wedges

1 bunch asparagus, trimmed into 1cm lengths

1 cup frozen green peas

75g soft goat cheese, crumbed

8 eggs

2 tbsp milk

¼ cup chopped basil

150g mixed cherry tomatoes, halved

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

Salad leaves to serve


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.

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.

Reserve 1 tbs goat’s cheese. Place remaining goat’s cheese in a large bowl with eggs, milk and basil. Whisk to combine.
Add all the roast vegetables and stir to combine.

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.