Vegetarian Frittata

This simple recipe is great for breakfast, lunch or even dinner. Feel free to be creative with veggie choices or use up what you have in the fridge. I find a mix of greens (broccoli, kale, spinach) always goes well!

Serves: 2


  • 1 tbsp virgin organic coconut oil, extra for greasing dish
  • 1 white onion, finely sliced
  • 1 garlic clove, finely sliced
  • 250g button mushrooms, trimmed
  • 8 cherry tomatoes, halved
  • 1 red capsicum, diced
  • 3 zucchinis, sliced
  • ½ cup parsley, chopped
  • 6-8 eggs, free range and organic
  • 200g ricotta cheese (if desired)
  • Himalayan sea salt and ground pepper to season


  1. Preheat oven to 180 degree c
  2. In a large fry pan, sauté the onions and garlic in melted coconut oil with a little salt over medium heat until soft. This will take about 2-3 minutes.
  3. Add the sliced tomatoes, capsicum, mushrooms and zucchini, and continue to sauté until vegetables are just slightly undercooked. This will take another 3 minutes.
  4. In separate bowl, whisk the eggs, ricotta (if using) and seasoning.
  5. Reduce the heat to medium-low and add the egg mixture and parsley, stirring briefly till combined.
  6. Bake in the oven for approximately 25 minutes or until the eggs are firm. If your baking pan is smaller, it may take longer to bake through. I tend to use a bigger baking dish and have the frittata more shallow to ensure it is baked through.
  7. Take it out of the oven and serve warm with a side salad.

This dish is great for easy breakfast or school lunches. It freezes well and can even be made in muffin tins for convenience.

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