Vegetable Frittata


  • 4 large eggs
  • 2 cups of baby spinach 
  • ½ a cup of zucchini
  • ½ a cup of thinly sliced sweet potato
  • A pinch of salt and pepper
  • Sliced olives or fresh basil for garnish
  • Olive oil


  1. Pre-heat oven to 180°C.
  2. Beat eggs in large bowl and add the remaining ingredients and mix.
  3. Grease a pie dish with olive oil. and place the mixture into the pie dish. Garnish with sliced olives or fresh basil. Cover the dish with foil.
  4. Place in oven and bake for 35 to 40 minutes (remove foil for the last 10 minutes of cooking time). Ensure the frittata is cooked, but not browned.
  5. Serve with salad greens or steamed veggies.
Tip: Place any leftovers in the fridge and have for lunch the next day.

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