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Vegetable Frittata in baking dish with one piece removed
4.82 from 16 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
Course: Main Course
Cuisine: Mediterranean
Keyword: healthy, meal prep
Servings: 8
Calories: 191kcal
Author: Ayeh
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  • 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


  • 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!



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