Take a look at our upcoming workshops! 

Serves: 6

  • 1 small sweet potato, peeled and cut into 1cm cubes
  • 1 medium potato, washed well and cut into 1cm cubes
  • 1 eggplant (about 400g), cut into 1cm cubes
  • 2 green zucchini, cut into thin slices
  • ¼ cup extra virgin olive oil, plus 1 tablespoon and 1 teaspoon extra
  • 1 teaspoon sea salt flakes
  • ½ teaspoon freshly grated black pepper
  • 1 teaspoon dried Greek oregano
  • 8 eggs
  • ¼ cup cheddar cheese, grated
  • 100g goat cheese, crumbled
  • ¼ cup fresh oregano or basil leaves, roughly torn, plus a few extra to serve
  • 1 teaspoon sea salt flakes
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 6 cherry tomatoes, halved, plus 6-8 more, preferably on the vine, to serve


  1. Preheat the oven to 180C.

  2. Place the sweet potato and potato cubes in an ovenproof dish. Add 2 tablespoons of olive oil, ½ teaspoon sea salt flakes, ¼ teaspoon pepper and ½ teaspoon oregano, and toss well to ensure the potatoes are coated in oil and seasonings. Cover tightly with foil and roast for 30 minutes.

  3. In the meantime, place the eggplants and zucchinis in a bowl and add the rest of the oil, salt, pepper and oregano. Toss well to coat the vegetables and set aside.

  4. After the potatoes have been roasting for 30 minutes, take the tray out of the oven, remove the foil, add the eggplants and zucchinis to the tray and return to roast uncovered for a further 20 minutes or until the vegetables are all tender. Take out of the oven and set aside to cool for at least 15 minutes. Lower the temperature of the oven to 170C.

  5. Place the eggs, cheeses, herbs, salt, pepper and nutmeg in a large bowl or jug. Whisk only for about 10 seconds, just until the yolks have broken and started mixing in. Lightly stir in the cooled roasted vegetables.

  6. Place the extra tablespoon of oil in a non-stick ovenproof frypan and allow to heat over a medium heat. Add the egg and vegetable mixture. Allow to cook until the mixture starts to set around the edges, about 7 minutes.

  7. Place the pan in the oven and cook for 15 minutes. After that time, take the pan out of the oven, scatter the cherry tomato halves about the top of the frittata, and return to the oven to cook for a further 15 minutes or until the centre of the frittata has just set.

  8. At the same time, place the extra cherry tomatoes (for garnish purposes) on a small lined baking tray, season with a little salt and drizzle with the teaspoon of extra olive oil. Roast for 15 minutes.

  9. To serve, sprinkle the extra herbs and the extra roasted cherry tomatoes on top of the frittata. Slice into wedges and serve alongside a fresh green leafy salad.