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    Home » Recipes » Mains

    Vegetable Frittata

    Published: Apr 9, 2021 by Ayeh Manfre 23 Comments

    JUMP TO RECIPE

    My Vegetable Frittata recipe is perfect for anytime of the day and perfect for meal prep. It's super healthy and tastes delicious.

    I get asked a lot to share healthy lunch ideas which are easy to make and can also be made in bulk for meal prep. My Vegetable frittata definitely ticks all those boxes plus it's so delicious and full of nutrients.

    It’s the perfect dish to pack for lunch to take to work along with kids lunchboxes as it’s yummy cold or hot. It’s also a dish you can serve for breakfast or brunch!

    This frittata recipe will provide 8 servings taking less than 45 minutes to make, being great for meal prep.

    If you love frittata then you must also try my Mediterranean Frittata.

    Jump to:
    • Ingredients to make Vegetable Frittata Recipe
    • Tips for easy Vegetable Frittata
    • FAQs
    • More Healthy Recipes
    • Recipe
    • Comments

    The different veggies are so colourful making it so inviting not to mention being super high in protein and full of carbohydrates which will keep you fuller for longer. The only problem with this frittata is that it never lasts too long, I can guarantee you that!

    Ingredients to make Vegetable Frittata Recipe

    • Kale includes a powerhouse of nutrients, full of vitamins, antioxidants, and high in iron to name a few.
    • Eggs are the key binding ingredient in this dish. I’ve used large free-range eggs 
    • Mushrooms, I've used white cup mushrooms. Ensure to not peel the outer layer. Simply clean mushrooms with a paper towel.
    • Red onion brings a beautiful sweetness, white onions will also work if you cant get your hands on a red onion.
    • Sweet potatoes give body and are the key source of carbohydrates in this frittata, to ensure each piece keeps you fuller for longer
    • Garlic cloves provide that punch of flavour. They are baked with sweet potatoes to provide caramelised goodness
    • Feta is used for it's saltiness and is crumbled over the top before going in the oven. You can use goat cheese as an alternative

    Tips for easy Vegetable Frittata

    • Roasting the sweet potatoes and red onion rather than pan-fry or steam brings a beautiful caramelized flavour and sweetness so I definitely recommend it
    • When cutting the kale, it’s best to chop it finely so it’s shredded. I find this tastes better as the kale gets blended with the other ingredients so it’s not chewy or bitter. It’s also great to hide it for kids
    • When adding the cooked vegetables to the beaten eggs, make sure to quickly mix the ingredients together. This ensures the eggs don’t start cooking as you don’t want them to start scrambling
    • Ensure to spray your oven tray well with oil spray, especially on all sides. It makes it much easier to remove each piece. The last thing you want is for the frittata to get stuck to the oven tray 
    • Ensure you let the frittata cool for 5–10 minutes in the oven dish once it’s been removed from the oven. This will let it set and not fall apart.

    FAQs

    How long does vegetable frittata last?

    Slice all pieces on the first day and then refrigerate in an airtight container for up to 5 - 6 days.

    Is vegetable frittata healthy?

    Yes, using different vegetables along with eggs, provides a good balance of protein and carbohydrates. Cooking the frittata in the oven is also a healthier choice.

    More Healthy Recipes

    • Healthy Egg Muffins
    • Zucchini Corn Fritters
    • Chickpea Avocado Salad
    • Healthy Banana Bread

    I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share a photo on Instagram so I can share the love.

    Recipe

    Vegetable Frittata in baking dish with one piece removed
    4.84 from 24 votes

    Vegetable Frittata

    My Vegetable Frittata recipe is perfect for anytime of the day and perfect for meal prep. It's super healthy and tastes delicious.
    Prep Time5 mins
    Cook Time40 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Mediterranean
    Keyword: healthy, meal prep
    Servings: 8
    Calories: 191kcal
    Author: Ayeh
    Pin Print Rate

    Ingredients

    • 1 red onion
    • 2 sweet potatoes
    • 2 big handfuls kale leaves
    • 200 g mushrooms
    • 3 garlic cloves
    • 3 tablespoon olive oil
    • 8 free range eggs
    • 50 g feta cheese
    • Salt and pepper to taste
    • Olive oil spray

    Instructions

    • Preheat oven to 220°C/425°F
    • Wash and dice sweet potatoes into cubes, I prefer leaving the skin on however you can also peel them. Add to a baking dish
    • Slice red onion into strips, add to the potatoes
    • Pour over ½ the oil, season with salt and pepper and add to the oven to cook for approx 20 minutes (until potatoes are cooked)
    • In the mean time, chop garlic and sauté in a pan with remaining oil over medium heat
    • Chop mushrooms, add to the garlic and once they have browned, season
    • Wash and shred kale leaves, sauté with the mushrooms
    • In a large bowl, crack the eggs, season and mix to combine
    • Add all the cooked vegetables from the oven and pan to the egg mixture, mix together quickly so the eggs don’t scramble
    • Using the same oven dish, spray olive oil around the sides and bottom, pour in the egg and vegetable mixture and flatten so it’s an even layer
    • Crumble over the feta cheese, add the dish to the oven and cook for 20 minutes (until the eggs are cooked). Stick a took pick inside to check they have cooked all the way through
    • Let the frittata cool for 5-10 minutes, slice into pieces and enjoy!

    Video

    Nutrition

    Calories: 191kcal | Carbohydrates: 15g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 169mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9104IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 1mg

    More Mains

    • Cauliflower Steaks
    • Chopped Asian Salad
    • Kotlet (Persian Patties)
    • Mushroom and Pea Risotto

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jamie

      March 21, 2021 at 8:50 pm

      5 stars
      I have made this twice and it'll be a weekly staple in our household going forward. So healthy and delicious too! I love making it on a Sunday night and having breakfast prepped for the week in advance.

      Reply
      • Ayeh

        April 07, 2021 at 5:11 pm

        So happy to hear lovely! Its a staple in my house too 🙂

        Reply
    2. Tony

      March 24, 2021 at 9:43 pm

      Another easy recipe and tastes awesome. Soooooo good.

      Reply
      • Ayeh

        April 07, 2021 at 5:14 pm

        Yay love hearing that! Its a staple dish in my house too 🙂

        Reply
        • Nadia

          April 18, 2021 at 7:04 pm

          5 stars
          My family are not huge egg fans and we absolutely love this recipe! You can't taste the egg over all the other amazing flavours. Such a healthy, delicious, easy meal.

          Reply
          • Ayeh

            April 27, 2021 at 5:07 pm

            I totally understand as I'm the same but you cant taste them at all 🙂

            Reply
    3. Samantha

      March 30, 2021 at 4:00 am

      5 stars
      Made this today, it is amazing!! Followed the recipe, it was so easy to make! Everything I’d normally have in the fridge but you could put whatever you wanted inside! The kids love it too so it’s a massive thumbs up from us!!! ❤️ Will for sure make it again.

      Reply
      • Ayeh

        April 07, 2021 at 5:22 pm

        If the kids approved thats the best news!! so happy to hear lovely xx

        Reply
    4. Marena G

      April 01, 2021 at 11:23 pm

      5 stars
      This was so quick and easy to make and tasted amazing !! It is now a regular in our home 🙂

      Reply
      • Ayeh

        April 07, 2021 at 5:34 pm

        Makes me so happy to hear as we make it on repeat too 🙂

        Reply
    5. Sue vincent

      April 15, 2021 at 4:08 pm

      5 stars
      Cooked this for my family and it was a hit. There weren’t any left overs, recommend 1000%.

      Reply
      • Ayeh

        April 15, 2021 at 5:41 pm

        So happy you and your family loved ot Sue 🙂

        Reply
    6. Carey

      April 20, 2021 at 1:14 am

      5 stars
      So absolutely delicious. I added pumpkin instead of kale and it was so good. Definitely trying this again.

      Reply
      • Ayeh

        April 27, 2021 at 5:11 pm

        Oh Yum pumpkin would have been so good!

        Reply
    7. Sofi Robles

      May 18, 2021 at 4:51 am

      5 stars
      Super delicious! It's a great combination of a sweet and salty meal.

      Reply
      • Ayeh

        May 26, 2021 at 3:11 pm

        It sure is 🙂 So glad you love it too xx

        Reply
    8. Eloise

      June 16, 2021 at 6:22 pm

      5 stars
      This is my staple at my work's shared morning tea and lunches. Everyone loves it. So delicious!

      Reply
      • Ayeh

        June 22, 2021 at 12:20 pm

        Love it Eloise, what a great idea 🙂

        Reply
    9. Glorys

      November 05, 2021 at 12:35 pm

      Hi! Is it absolutely necessary to add the feta? My children cannot have cheese or milk based products.

      Reply
      • Ayeh

        November 29, 2021 at 7:15 pm

        Not at all lovely, its added for flavour. You can try with olives as a substitute or just leave it out xxx

        Reply
    10. Tanis

      December 17, 2021 at 10:28 am

      Very good

      Reply
    11. Louise

      February 05, 2022 at 7:37 am

      So delish! Just one in the home…can l freeze it?

      Reply
      • Ayeh

        February 06, 2022 at 1:34 pm

        Sure thing lovely 🙂 Slice it up to make it easier to defrost xxx

        Reply

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