4 Servings
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Make this lovely roast vegetable frittata when you have too many leftover vegetables in the fridge!


  • 400g pumpkin, peeled and cut into 2 cm cubes
  • 300g baby potatoes, halved
  • 1 red capsicum, cut into 2 cm pieces
  • 1 zucchini, cut into 2 cm thick slices
  • 1 tbsp oil
  • 4 eggs
  • 125 g PHILADELPHIA Spreadable Cream Cheese, softened
  • 150 ml cream
  • ½ cup shredded Parmesan cheese
  • 2 tbsps chopped chives
  • Salt and freshly ground black pepper, to taste
  • Green salad, to serve

Toss the pumpkin, baby potatoes, capsicum and zucchini together with the oil. Place on a paper lined baking tray and bake in a hot oven 200°C for 25-30 mins or until just cooked. Cool slightly.


Arrange the vegetables in a greased 26 cm ceramic quiche dish. Whisk together the Philadelphia Spreadable Cream Cheese, cream, eggs and seasonings until smooth. Pour the mixture over the vegetables.


Bake the dish for 10 -15 mins in a moderate 180°C oven, until almost cooked through. Then sprinkle with cheese and place under a hot grill for 5 mins until puffy and golden.


Slice the frittata and place on serving plates with green salad. Serve immediately.

Photo: Bauer/Women’s Day/Brett Stevens

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