03-05-2025
A Bite To Eat With Alice: All-in veg frittata
John Pearce aka The Purple Wiggle joins Alice in the kitchen and John loves a no-fuss meal that's both hearty, and packed with flavour. So, Alice is making this all-in veg frittata — a perfect balance of comfort and practicality.
A mix of colourful root vegetables and eggs set the foundation for a hearty and flavourful frittata.
(
ABC TV: Wesley Mitton
)
Using a mix of roasted root vegetables, fresh greens and soft herbs, this dish is a great way to use up what's on hand, while still delivering on taste.
Roasting root vegetables enhances their natural sweetness and adds deep flavour to this hearty frittata.
(
ABC TV: Wesley Mitton
)
Whether served warm for brunch or enjoyed cold the next day, this frittata is a simple yet satisfying staple that's perfect for sharing.
The key to a great frittata? A well-mixed egg base packed with vibrant roasted vegetables and fresh greens.
(
ABC TV: Wesley Mitton
)
Tips
Keep the skins on:
The skin of the potatoes holds a lot of flavour and texture, so no need to peel them.
Great for fussy eaters:
Frittata is an easy way to sneak in extra veggies, without them being too noticeable.
Make it mini:
Use muffin tins for individually portioned frittatas, perfect for meal prep or lunch boxes.
Use what you have:
This recipe is super versatile — swap in any veggies from the fridge or freezer.
This recipe appears in A Bite to Eat with Alice, a new nightly cooking show
and weeknights at 5pm on ABC TV.
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Preheat the oven to 160°C fan=forced (180°C conventional).
In a large mixing bowl, combine the eggs, milk, cheese (if using), mustard, salt and pepper. Whisk with a fork to mix everything thoroughly. Add the roasted vegetables, peas, snake beans, spinach and herbs to the bowl (save a little of the soft herb for garnish). Fold the ingredients into the egg mixture, using the fork.
Heat a non-stick ovenproof pan (approximately 26cm) over a medium heat. Once the pan is hot, add the butter and let it melt and sizzle. Pour the frittata mixture into the pan, then jiggle the pan gently to distribute the contents evenly. Remove the pan from the heat and transfer it to the preheated oven for approximately 25—30 minutes, or until the middle of the frittata is just firm to the touch.
Once set, remove the frittata from the oven and allow it to cool for about 10—20 minutes.
Use a spatula to carefully remove the frittata from the pan and slice it into wedges or squares. Garnish with the reserved soft herbs, a sprinkle of salt flakes and a crack of pepper.
