Vegetable Frittata

Serves 4

Prep time: 5-10 mins | Cooking time: 15-25 mins

The word frittata is derived from the Italian word for fried, and was once used to refer to almost any form of fried egg dish. In modern usage, however, it refers most often to a fluffy, open-faced omelette enriched with other ingredients such as cubed potatoes or vegetables. Unlike traditional French omelettes, extra ingredients for a frittata are usually mixed into the egg mixture whilst raw, and the whole dish is cooked longer and slower, with the entire frittata being turned and cooked on the other side, or else cooked under a grill or salamander at the end to finish the dish.

This delicious egg dish is simple to prepare and requires very little attention whilst cooking. It is incredibly adaptable, and therefore can be thrown together with whatever vegetables you happen to have to hand. Popular ingredients include courgette, mushroom, asparagus, peas, spinach, peppers, potatoes and cheese. We have used courgette, spinach, onion and cheese in this variation, but one can experiment endlessly with frittata to discover new and exciting flavour combinations.

This dish is a great dairy option for Shavuot, a light Pesach-friendly lunch or a quick and easy weekday supper, and pairs well with salad and/or chips. Try our simple and delicious sweet potato and celeriac wedges or a root vegetable medley on the side.


  • 8 Eggs
  • 1/4 cup of milk/cream/cottage cheese (optional)
  • 2 Courgettes, finely chopped or grated
  • 2 cups Spinach leaves
  • 1 onion, diced
  • 1 cup Cheddar Cheese, grated
  • Salt & Pepper
  • Oil


  1. Preheat your oven to 190℃ (170℃ Fan/340℉/Gas Mark 5)
  2. Into a large bowl, beat the eggs with milk/cream/cottage cheese if using.
  3. Mix in the vegetables and half the cheese and season with salt and pepper.
  4. Into a large ovenproof frying pan, pour a little oil to grease the edges, then pour in the mixture and cook undisturbed over a medium-low heat for 5-10 minutes until the eggs have nearly set and the bottom of the frittata is starting to turn golden brown.
  5. Sprinkle the remaining cheese on top, then place in the oven for 10-15 minutes until the cheese is bubbling and the eggs have fully set.
  6. Remove from the oven and carefully turn out onto a plate. Cut into wedges and serve hot or cold.

Frittata will keep well in a fridge for 2-3 days and makes a great lunchbox filler served with salad. Visit our salad category for inspiration!

Vegetable Frittata