Roasted Vegetable Frittata

Prep Time: 35 mins Cook Time: 30-35 mins
Serves: 2



  • 2 tbsp extra virgin olive oil
  • 1 onion, cut into quarters
  • 1 red pepper, cut into 2-inch pieces
  • 1 courgette cut into circular rounds
  • 1 small aubergine cut into 1-inch cubes
  • 6 large free range eggs
  • 2 tbsp Rice Dream
  • Pinch of salt and pepper
  • Chilli flakes (optional)
  • Fresh basil (4 leaves chopped finely), plus extra to garnish


  1. Pre-heat oven to 180°C, fan oven 160°c, Gas Mark 4.
  2. Lightly oil a square baking dish.
  3. In the dish combine the onion, red pepper, aubergine and courgette.
  4. Add the olive oil and toss to coat well.
  5. Roast in the oven for 25 minutes or until vegetables are tender and slightly charred at the edges.
  6. Set vegetables aside to cool. Do not turn off oven.
  7. Meanwhile, in a bowl beat together eggs and Oat Dream.
  8. Add basil, salt and pepper and chilli flakes (if using).
  9. Pour over the vegetables and bake for 25 to 30 minutes until golden brown and set.
  10. Serve warm, garnished with basil leaves, or enjoy cold with salad or cook in advance to make a fantastic packed lunch!
Tip: This is a great option for the whole family and is an easy way of getting in your 5 a day.

Macronutrients Breakdown

  • Carbs: 10.5g
  • Protein: 25.5g
  • Fat: 29g


  • Calcium: 161mg
  • Vitamins D: 10.05mcg
  • B12: 4.85mcg
  • Kcal per serving: 404Kcal pp


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