Roasted Carrot & Feta Frittata

Roasted Carrot & Feta Frittata

A quick and easy feta cheese stove-top frittata with roasted carrots, zucchini and a herbaceous topping. The perfect lunch or light dinner with fresh sourdough.


Preparation time: 25 mins

Difficulty: Easy

Servings: 4



  • 3 tbsp olive oil
  • 5 carrots
  • 2 zucchini
  • 6 eggs
  • 1 packet of feta cheese, roughly cubed
  • 1 tbsp white wine or balsamic vinegar
  • 1 bunch chives or parsley
  • 60g rocket leaves
  • Salt & pepper, to taste

Note: You could season the carrots with lemon pepper, fennel seeds, garlic & herb salt, caraway seeds, or rosemary if you have some!



  • Set oven to 220ºC.
  • Slice all carrots. Toss on a lined oven tray with a bit of oil, salt and pepper and seasoning of choice (see notes).
  • Roast for 15-20 minutes until carrots are tender.
  • Heat a large frypan over medium-high heat with oil. Cut zucchinis into crescents and add to pan as you go. Fry for 4-6 minutes, until they begin to brown.
  • Crack eggs into a bowl and whisk with salt and pepper. Pour egg mix into frypan, stirring gently. Crumble feta over the dish. Lower heat to medium. Cook, covered, for 8-10 minutes until eggs are set.
  • Whisk together 1 tbsp oil, 1 tbsp vinegar, salt and pepper in a large bowl. Slice chives or parsley. Add to bowl with dressing along with rocket leaves. Toss gently to coat.
  • Top frittata with roasted carrots and herby topping. Serve at the table for everyone to cut their own slices.


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