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Vegetarian frittata

Vegetable frittata

An absolute favourite when you have leftover vegetables to use up at the end of the week, and just don’t feel like time consuming recipes.

Substitute the ingredients for whatever veggies you have on hand, and enjoy this easy, meat free, nutrient dense meal! At only 130 calories per serve, it’s high in protein, low carb, low fat, and super satisfying.

Serves 8


kcal      protein     carbs     fat    sat fat    fibre   salt

130         8.5           1.75      9.4        3          2.5     1.7


1 leek, thinly sliced, ends discarded
2 large portabello mushrooms, sliced
1 medium zucchini, halved lengthways then thinly sliced
4 asparagus spears, cut into 2 cm pieces
1 tomato, halved then thinly sliced
1 cup finely chopped rocket
1 small spanish onion, thinly sliced
8 eggs
¾ teaspoon sea salt
½ teaspoon cracked pepper
¼ teaspoon paprika
1 tablespoon olive oil
3 tablespoons Havarti cheese, grated


1: Whisk together eggs, rocket, salt, pepper and paprika in a bowl.

2: In a non stick frypan, heat oil, then on a medium heat cook onion and leek 1-2 minutes or until onion begins to sweat, stirring continuously.

3: Add zucchini, mushroom and asparagus and cook further 2-3 mins or until just starting to soften.

4: Transfer from pan to baking dish, add tomato, then add egg mixture, spreading evenly throughout.

5: Sprinkle cheese on top and bake at 220 degrees for 25-30 mins or until golden.

6: Divide into 8 slices, and serve with side salad and carbohydrate portion of your choice.

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