Feta Roasted Veggie and Chicken Frittata

Feeds 4-5

Prep 5 mins

Cooking Time 20 mins


1 large zucchini finely diced

1 onion finely chopped

1 cup shredded chicken

2 cups of roasted sweet potato & pumpkin*

1/2 cup grated Parmesan

1 tablespoon of chopped parsley

50g danish feta cheese

10 eggs

1 tablespoon of butter

Salt & Pepper

Olive oil

Feta Veggie and Chicken Frittata


Preheat an oven/grill to 200 degrees

In a pouring bowl, beat the eggs and add in the Parmesan cheese, a good pinch of salt, and pepper.

In a large 28cm pan, heat 2 tablespoons of olive oil on medium-high. Add in the butter and allow it to melt.

Add the onion and zucchini. Spread the out in the pan. Season with salt. Stir after a few minutes. When the zucchini starts to brown slightly add in the parsley, sweet potatoes & pumpkin. Scatter evenly over the zucchini.

Add the shredded chicken.

Pour the egg mixture into the pan, spreading out to cover the chicken and veggies.

Break the feta into small pieces and evenly spread over the pan.

Allow the frittata to cook for 3-4 minutes. Use a spatula to gently move the edges of the frittata away from the edge of the fry pan. When the edges are browned, take off the heat and place the pan in the oven.

Cook for another 8 minutes or until the egg has cooked through.


*How to roast the veggies:

Cut 1 large sweet potato and 1/4 wedge of pumpkin into cubes.

Season well with salt and pepper. Sprinkle over fresh rosemary and add a good drizzle of olive oil.  Mix to combine and bake for 30 minutes or until soft.




Roasted Veggie & Chicken Frittata

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