Vegetable Frittata


This is another favourite of mine, a quick and nutritious dish that can be served for breakfast, brunch or weeknight dinner. As long as you love eggs, have a few vegetables and 20 spare minutes, you can have a frittata. This is an egg-based Italian dish similar to an omelette with additional ingredients such as meats, vegetables or cheeses. I made frittata today for my son’s breakfast to jazz up a bit his usual omelette. Eggs, green vegetables and cheese is a great combo. This makes 4 servings. Give it a try, you will find it very light and satisfying.


8 eggs

300 g spinach

1 large onion

7-8 florets of broccoli + a few pieces of German turnip+ 2 spears of asparagus that I had frozen. I used the Volkmar Frenzel brand.

A handful of frozen peas

2 small carrots cunt into cubes

You can get creative and add additional vegetables to your liking. 

200 g grated yellow cheese

Salt and pepper to taste

3-4 tablespoons of olive oil

Preheat oven to 210 C. Add the olive oil to a pan and sauté the diced onion over medium heat first. Add all of the vegetables and cook for about 5 minutes. Season with salt to taste and black pepper.


Spread the vegetables into an even layer on the bottom of a 28 cm pan. Sprinkle the grated yellow cheese on top and let it melt for a minute.


Whisk the eggs with salt to taste and pour over the cheese. Bake for about 10 minutes or until the eggs are set and the mixture becomes golden brown. Cool for 5 minutes, then slice into wedges and serve with bread or salad of your choice.


Quick, tasty and healthy!


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