Veggie Frittata

This Veggie frittata is delicious as a lunch or dinner with friends. You can slice it up and pop into the fridge to eat later. It makes 8 small slices or 4 chunky ones depending upon your portion size.
Nutrition Facts

Servings 8

Amount Per Serving
Calories 138Calories from Fat 11
% Daily Value *
Cholesterol 167mg56%
Sodium 287mg12%
Potassium 134mg4%
Total Carbohydrate 1g1%
Dietary Fiber 0g
Sugars 0g
Protein -17g-34%

Vitamin A 50%
Vitamin C 13%
Calcium 11%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time20 mins
Total Time45 mins
Yields8 Servings


1.50 tbsp Extra virgin olive oild
2 cups Spinach
4 Tomatoes - large
8 Eggs large
100 g Goats cheese
1 tsp Sea salt/ Himalayan salt
½ tsp Black pepper



Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high. Gently fry the onions until soft, add the tomatoes; cover and cook, stirring occasionally, until the tomatoes burst.


Whisk together the eggs, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Pour over the vegetables in the pan and cook, stirring gently, until the eggs just begin to set, about 1 minute. Stir in the spinach and sprinkle with the goat cheese and transfer the pan to the oven. Bake until the centre is set, 10 to 12 minutes.


Serve with salad of choice.

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