How Do I Make a New Zealand-Style Roasted Vegetable Frittata?

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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updated May 24, 2019
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Q: While traveling through New Zealand, I discovered roasted vegetable frittatas, which are quite different from the North American version of frittatas: about 2-3″ thick, simultaneously eggy and creamy rather than spongy, and loaded with roasted veggies.

They are almost like a thick slice of egg-and-veg cake and I haven’t been able to find a good recipe for them. Can you share one?

Sent by Jenn

Editor: Jenn, we have a hunch that it might not be the recipe that made roasted vegetable frittatas so different in New Zealand, but the quality and type of dairy used. We’ve heard that the dairy products in Australia and New Zealand are much richer (and more delicious!) than those found in the United States.

If none of our readers familiar with New Zealand cuisine are able to help out, you might also try this recipe from an Australia-based blog that we featured, which layers roasted vegetables with eggy crepes.

• Get the recipe: Roasted Vegetable Crepe Cake at The Three Cheeses

Readers, do you have any recommendations or recipes for making a New Zealand-style frittata?

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Related: How to Make a Foolproof Quiche

(Image: Emma Christensen)

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