Vegetable Frittata

Try this as your new Meatless Monday dish! Another great way to hide vegetables into a meal and boost your daily dietary fibre intake.

Vegetable Frittata



Prep time




  • 8 eggs

  • 1/2 cup grated cheese

  • 1-2 Tbsp tuscan seasoning

  • 1 Tbsp extra virgin olive oil

  • 1 head broccoli, florets chopped

  • 1 capsicum, chopped finely

  • 1 onion, diced

  • 1 head bok choy or spinach, chopped finely

  • 2 carrots, chopped finely

  • 1/4 cup sun-dried tomatoes, sliced


  • Pre-heat oven to 180 degrees and pre-line a quiche tray with baking paper.
  • Heat the olive oil up in fry pan and saute the onions and carrots until light brown.
  • Add in the broccoli, capsicum, bok choy and stir to combine for 5-7 minutes.
  • Pour the vegetable mix into the frittata tray.
  • Whisk the eggs and pour on top of the vegetable mixture evenly then sprinkle with the tuscan seasoning and the sun-dried tomatoes.
  • Garnish with grated cheese then place in oven for 20-25 minutes until the egg is cooked.

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