This recipe for vegetable frittata or veggie omelette is so quick and easy to make with ingredients you will normally always have in stock at home. It’s simply made with eggs and any vegetables you choose to use. So you can vary the ingredients from week to week. it is great as a snack, for breakfast, brunch or for a main meal. Children love vegetable frittata as it tastes yummy and it is so versatile. So you can add ingredients to make it redder or greener or browner which children love so they can have different coloured sections! You can add cheese to it or ham or bacon. The possibilities are endless!

Vegetable Frittata – Ingredients

1tbsp coconut oil or extra virgin olive oil

½ medium red onion, finely sliced  

2 cloves chopped garlic  

1 cup sliced mushrooms 

½ courgette, diced  

100g fresh spinach  

½ red pepper, sliced  

6 olives, chopped  

A handful sundried tomatoes, chopped  

½ scotch bonnet chilli, finely chopped – optional

5 very large organic eggs  

6 cherry tomatoes, halved  

Freshly ground pink Himalayan salt and freshly ground black pepper to taste 


Heat 1tbsp oil in a pan and sauté the onions until lightly browned. Add the garlic, mushrooms, courgette, peppers and chilli. Keep on a low heat until cooked. Set to one side. Mix together the eggs. Add the cooked vegetable mix to the egg mixture. Add in the sun-dried tomatoes and olives. Pour the mixture back into the frying pan and place the halved tomatoes on top. Place on the heat for 5 mins until the mix starts to set slightly.

You can either turn the frittata over using a plate and cook on the other side in the same frying pan on the hob or if you prefer not to risk breaking it you can then brown off the top portion of the frittata under the grill on a low heat making sure the frying pan handle is metal or can be removed so it doesn’t burn. Alternatively, you can place the mixture in an oven proof dish and cook completely in the oven at 180 degrees centigrade in a fan oven until it is firm and cooked through. It is up to you!

Once cooked, turn the frittata out onto a plate and cut into slices. This recipe can also be used to make individual muffin size frittatas using paper cases in a muffin tray in the oven. It’s a great dish to eat straightaway hot or you can eat it cold in cubes as a snack or as part of a salad for lunch or dinner. You can make more than one frittata with different ingredients in each one or make lots of mini muffin frittatas with a variety of different ingredients! The choice is yours!