Veggie Packed Frittata

Servings: 6

Ready in: 45 minutes



  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 capsicum, diced 
  • 1 zucchini, grated
  • 1 carrot, grated
  • 2 handfuls baby spinach (or 1/2-1 cup defrosted frozen spinach)
  • ¼ cup sun dried tomatoes, chopped
  • 6 eggs
  • 2 Tbsp milk
  • ¼ cup Parmesan cheese
  • 1 tsp. dried oregano
  • Pinch of sea salt
  1. Preheat oven to 180 degrees.
  2. Heat olive oil in a large ovenproof pan on medium heat, and saute onion and garlic for 3-4 minutes until softened and fragrant. Add in capsicum, zucchini, carrot, spinach and sun dried tomatoes, cooking an additional 2 minutes or until veggies are softened. Set aside.
  3. In a large bowl, whisk together eggs, milk, Parmesan cheese, oregano, salt and pepper. Continue whisking until nice and foamy.
  4. Poor egg mixture over top of the veggies and return to medium heat until bottom is set, about 5 minutes
  5. Transfer pan to oven and continue to cook until edges are slightly brown, about 10 to 15 minutes.
  6. Slice into 6 pieces and eat hot or cold.
  7. ( This can be made in a baking dish instead of stove top: cook veggies and combine with eggs and add to an ovenproof baking dish. Cook for 20 minutes or until a knife inserted in comes out clean)