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My Vegetarian Frittata

Forget the 5pm panic of what's for dinner tonight - As long as you have some staples in the fridge, you can't go wrong with a frittata. This recipe has 5 serves of veggies for the family and if you really can't go without meat, you can add some lean leg ham or cooked chicken. It looks pretty enough that you can serve it for brunch on the weekend with friends and you can whip it up in 10 minutes even if you don't normally cook. As long as you can turn the oven on, it's pretty much as easy as that and delicious!

Gluten free, Fodmap friendly and vegetarian.


6 eggs lightly beaten

1/2 cup of milk of your choice (I used almond milk)

1 zucchini sliced

1 bunch asparagus ends cut off and sliced into small pieces

8 grape or cherry tomatoes halved

4-6 mushrooms sliced

1/3 cup parmesan

1/4 cup parsley or basil or both


1. Preheat oven 170 degrees celcius (330F) Lightly grease a overproof quiche or flan dish with olive oil

2. Whisk the eggs with milk

3. Add remaining ingredients

4. Pour mixture in the dish and bake for 40 minutes or until set and not runny. Serve with a salad or on it's own for lunch, dinner or afternoon tea because a frittata is for anytime!



Lifestylist Health & Fitness

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