Good food, the WA way | Roast frittata

Roasted a few too many veggies? Never fear, put them to good use in this egg-cellently cheesy fritter.

Serves 2 – 4


Leftover roast vegetables (as many as you’ve got)

6 eggs

½ cup of full cream milk

1 cup grated cheese

3-4 rashers of bacon, roughly chopped

Sea salt to season


  1. Preheat your oven to 200 degrees.
  2. Whisk the eggs and milk with a pinch of salt and set aside.
  3. In a cast iron pan or oven safe skillet, fry the bacon. When it’s crispy, set aside on some paper towels and drain most of the fat from the pan.
  4. Add the leftover roast veggies, season with salt and over medium-high heat, lightly fry them, stirring occasionally, until just golden. Return the bacon to the pan and stir through.
  5. Sprinkle the cheese across the veggies and bacon and when it’s slightly melted, pour the egg mixture in. Give the pan a jiggle to make sure everything settles and cook for 1-2 minutes.
  6. Transfer the pan to the oven to finish cooking, around 8-10 minutes.
  7. Remove from the oven, let it cool in the pan for around 5 minutes then slice into wedges and serve.

Join us at the Good Food & Wine Show