Cake Tin Frittata

Prep Time
Cook Time
1h 47m
Ready In

"I found this recipe from Australian Eggs and if you love Frittata, then this is next level! This is a great recipe to use up any leftover roast vegetables or leftover vegetables in the fridge. Serve with a rocket salad and chutney for a delicious meal."

Original is 6-7 servings


  • Serving Size: 1 (388.6 g)
  • Calories 501
  • Total Fat - 27 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 416 mg
  • Sodium - 453.1 mg
  • Total Carbohydrate - 34.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.7 g
  • Protein - 30.8 g
  • Calcium - 543.4 mg
  • Iron - 4.3 mg
  • Vitamin C - 30.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 220°C/200°C (fan-forced). Grease and line the base and sides of a round 23cm (base measurement) spring form pan.

Step 2

Combine the sweet potato, capsicum and leek in a large roasting pan. Drizzle vegetables with olive oil and season with salt and pepper to taste. Bake 30 minutes.

Step 3

Remove pan from the oven then toss the baby spinach through warm vegetables to wilt and set aside to cool slightly.

Step 4

Whisk together eggs and season with salt and pepper. Whisk in ricotta, parmesan cheese, garlic, cream and half the cheese. 

Step 5

Spoon half the vegetables into prepared pan and pour over half the egg mixture. Repeat with remaining vegetables and egg. Sprinkle with the remaining cheese.

Step 6

Reduce oven temperature to 200°C/180°C (fan-forced) and bake for 60-70 minutes.

Step 7

Note; Cover the top with foil if browning too much.

Step 8

Remove from oven when the center is just a little wobbly. Stand for 10-15 minutes before removing from the tin and serving.

Step 9

Serve with salad and spicy tomato chutney


No special items needed.

1 Reviews


we enjoyed this and it is also easy to make. I only used Parmesan and ricotta cheese and heavy cream for the thickened cream. Served with some raisin scones for a light meal. Thanks for sharing!


review by:
(9 Feb 2023)

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