Dietitian approved recipes, healthy eating notes and ebooks

Veggie Loaded Frittata 

This Veggie Loaded Frittata is great for breakfast or lunch boxes and makes getting enough vegetables into the diet much easier! It can be made in advanced and kept in the fridge for 4 days. Using up odd vegetables also minimizes waste.

Veggie Loaded Frittata


1 T canola oil
250 g mushrooms, sliced
½ green pepper
½ red pepper
½ medium onion, diced
1 spring onion
1 clove garlic, minced
1 cup cherry tomatoes, quartered
9 large eggs
1 cup milk
¼ cup cheese, grated
¼ cup cottage cheese, fat free
1 T fresh basil, chopped
1 T fresh parsley, chopped
Pinch of salt
¼ tsp black pepper


1. Pre-heat the oven to 180C
2. In a large pan, sauté the onions, mushrooms and peppers until tender
3. Add the garlic and cook for a further minute
4. Add tomatoes and set aside
5. In a separate bowl, whisk together, eggs, milk, cheese, parsley, basil, salt and pepper
6. Add the egg mixture to the vegetable mixture and stir to combine
7. Pour the mixture into an oven proof dish and bake, uncovered, for 45 minutes
8. Allow to stand for 10 minutes before cutting

Other vegetables to use:

Broccoli, cauliflower, spinach, leeks, butternut, olives,

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