Baked Vegetable Frittata

 VEG | P | GF | SF | K

How It's done:


10 large eggs
5 tbsp milk
1/2 medium zucchini, sliced
1/2 medium onion, peeled and sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 cup mushrooms
1 1/2 cups baby spinach
1 cup grated cheese
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Spring onion or parsley for garnish


Preheat the oven to 180 degrees celsius. In a large bowl, whisk together eggs, milk, cheese, salt and pepper and set aside. Heat the olive oil in a large pan and add zucchini, onions, and capsicum and saute for approx 5 mins or until the onions are translucent. Add the spinach, salt and pepper and toss until the spinach wilts. Reduce to low heat and add the egg mixture. When the edges of the frittata begin to set, add the pan to the oven and bake for approx 20 to 30 mins or until the eggs are set. Serve hot or cold with spring onion or parsley for garnish.

Cooking Time

30-40 mins