Veggie Frittata

The perfect recipe to whip up for your weekly meal prep – Veggie Frittata! A balanced meal, full of flavour, packed with so many veggies and will last the week in the fridge.

Serve with some tomato relish and a fresh salad!

Note: you could easily change up this recipe by adding different spices or a source of meat – ham or bacon would work well in this recipe! But I personally love vegetarians meal and love this recipe as is. 🙂

Veggie Frittata

  • Servings: 4
  • Difficulty: easy
  • Print


  • 5 cups of vegetables of your choice (I used pumpkin, red onion, capsicum, tomato, zucchini, mushrooms and spinach)
  • 1 tbsp olive oil
  • 5 eggs
  • 1/2 cup cheese
  • 1/2 milk (I used almond milk)
  • 1/3 cup wholemeal self raising flour
  • Salt, pepper
  • Mexican chilli powder, to taste (optional)


  1. Preheat the oven to 180 degrees fan forced.
  2. Chop up all your vegetables.
  3. Heat olive oil over high heat in a fry pan. Add in your vegetables and sauté until they begin to soften. My veggies took around 10-12 minutes. Once cooked, set aside to cool.
  4. In a separate bowl, whisk the eggs and milk together. Then add in the flour, cheese and seasonings.
  5. Once the veggies have cooled, add them to the egg mixture and stir to combine.
  6. Transfer the mixture into a lined loaf baking tin. Top with some extra cheese and Mexican chilli powder, if using.
  7. Cook for 30-35 minutes, or until skewer comes out clean.
  8. Allow to cool on a cooling rack and then slice into four even servings.

Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

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