Little Meals Recipes

Vegetable Frittata

November 11, 2015


So I’m curious when does an omelet turn into a frittata? Is it when you add vegetables? Or is it when you add a lid? Anyway, this is such an easy, healthy and delicious meal to eat for breakfast, lunch or dinner.  It’s also dairy free, gluten free and vegetarian. And it keeps in the fridge well so you can just reheat it the next day.

equipment needed

one pot
one large frying pan (or if you have an oven a casserole dish)
a large bowl
a sharp knife


six to eight eggs
cooked vegetables (I used some leftover potatoes and frozen broccoli, carrot & cauliflower)
a couple of pinches of salt
bacon/ham/chorizo (optional)


Cook the veges (I steamed these in the microwave for a minute)
Break the eggs into a large bowl and sprinkle in some salt.  Beat well. [You can add some milk or water if you want to, but since there’s no flour in this recipe I find it’s best not to]. Stir in veges.
Pour the whole mixture into a large frying pan or casserole dish.  Put a lid on and cook on a medium heat for approximately ten minutes – or until the egg is set.
Serve warm or cold.


I had this with just a coffee, but you could easily serve some fruit alongside it, or a salad if you have it for lunch.




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