Veggie Frittata

July 1, 2020
Recipe image
Gluten Free
Dairy Free

Bring some flavour to your morning with this great veggie frittata. Packed full of vitamins and minerals with 11 grams of protein, 15g of carbs , 7 grams of fat and just 171 cals per serving, this makes an excellent choice for starting your morning off right.

Egg image


  • 49g - red capsicum, diced
  • 6 (50g ea.) - large eggs
  • 100g - spinach leaves
  • 40g - parmesan
  • 25g - feta, crumbled
  • 400g - sweet potato, diced & boiled or roasted
  • 55g (half) - medium onion
  • - garlic cloves, minced
  • - basil leaves, minced
  • - salt and pepper to taste


  1. Preheat oven to 350F.
  2. Chop and prepare all ingredients as suggested above.
  3. I roasted the diced sweet potato for around 30 mins and panfried the onion, capsicum and spinach leaves so that they were pricked prior to baking).
  4. Combine all ingredients, except for feta, into a bowl and stir to combine.
  5. Line baking dish with baking paper.
  6. Pour ingredients into dish.
  7. Sprinkle the crumbled feta cheese on top.
  8. Bake at 350F for approximately 30 minutes.
  9. Remove from oven.
  10. Serve and enjoy!