Protein Rich Veggie Frittata

So last week I got an email from Easy Food Magazine asking if I could road test a recipe and write about my experiences, I love getting new recipes so I said why not?! and what better way to write about it then right here on my blog! 🙂

The Italian word frittata derives from fritta, “to fry” (friggere), and was originally used as a general term for cooking eggs in a skillet, basically, a Frittata is very similar to an open faced omelet, However, unlike an omelet, the frittata is cooked under a low heat, and is not folded over but rather kept whole and turned out onto a serving dish where slices are cut to share with friends.


I remember having my first Frittata in a little B&B  called Dolphin Sands in Jervis Bay on the South Coast of New South Wales a couple of years ago. The Frittata was served for breakfast and used Tomato and basil. I remember thinking it was so fresh and simple, a  perfect breakfast offering. But of course, the Frittata is so versatile it can be enjoyed for breakfast, lunch or dinner.

This particular Veggie Frittata takes no time at all to prepare and cook it. The simple recipe is easy to follow and is a perfect solution for a light lunch with friends. Frittatas are so versatile and you can literally use any vegetable that takes your fancy. This particular Frittata used courgettes, onions, peppers, tomatoes, thyme and garlic. The eggs are beaten vigorously ensuring lots of air is incorporated resulting in a deeper filling and fluffier result. Thyme is the perfect herb for this particular recipe and really enhances the flavour of the tomatoes, This dish is deliciously tasty and oh so simple to prepare! I will be making it again for sure.


What do I need?

  • 1 tbsp olive oil
  • ½ medium courgette, chopped
  • ½ red pepper, deseeded and chopped
  • ½ red onion, chopped
  • 1 tbsp fresh thyme leaves, chopped
  • Salt and black pepper
  • 2 garlic cloves, crushed
  • 1 tomato, deseeded and chopped
  • 9 eggs

What do I do?

  • Heat the oil in a large ovenproof frying pan over a medium heat. Add the
  • courgette, pepper, onion, thyme and a pinch of salt and pepper. Cook for
  • seven minutes until tender.
  • Stir in the garlic and tomato and cook for five minutes, or until the liquid
  • from the tomato evaporates.
  • Beat the eggs with some salt and pepper in a bowl until frothy. Pour into
  • the pan, stirring gently. Cover, reduce the heat to low and cook for 15
  • minutes or until it’s almost set in the centre.
  • Heat the grill and transfer the pan to the oven. Grill for three minutes until
  • the top is set. Invert onto a serving platter and slice into wedges.

This recipe serves 4.



  1. […] Protein Rich Veggie Frittata ( […]

  2. […] short little while ago I blogged a Fritta recipe that was sent to me by Easy Food Magazine,  who wanted me to road test the recipe for their […]

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