Vegetable and Cheese Frittata

    45 minutes

    A good vegetable frittata is a simple and satisfying meal and easily customisable to whatever you have on hand - just make sure you add the longest cooking vegetables first.

    78 people made this

    Serves: 2 

    • 1 teaspoon olive oil
    • 1/2 cup chopped onion
    • 1 clove garlic, minced
    • 1/2 cup diced green capsicum
    • 1 zucchini, halved lengthwise and cut in 5mm slices
    • 2 cups cooked and diced potatoes
    • 1 cup chopped fresh tomato
    • 2 tablespoons pitted black olives
    • 4 eggs
    • salt and pepper to taste
    • 1/4 teaspoon dried oregano
    • 1 pinch cayenne pepper
    • 1/2 small tomato, sliced
    • 1/4 cup (30g) grated mozzarella cheese
    • 1/4 cup (30g) grated parmesan cheese

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the grill.
    2. In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green capsicum over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
    3. Add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
    4. Beat the eggs with the salt, pepper, oregano and cayenne. When all the vegetables are cooked, pour the eggs over them.
    5. Arrange the tomato slices over the top of the eggs and sprinkle the mozzarella and parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
    6. Slip the pan under the grill for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

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    Reviews in English (48)


    Something else. I used 6 eggs and 1 cup of milk to pour over the vegetables in a casserole dish and then I cooked it in the oven. It served my husband and I plus our 8 year old and we had leftovers for another dinner. The vegies I used were broccolini, onion, garlic, grated carrot, tomato, kalamata olives and frozen peas. I only put parmesan on the top.  -  27 Oct 2010


    We all enjoyed this one!  -  27 Oct 2010


    Just absolutely loved this recipe. I took the advice of a previous reviewer and skipped all the cooking and put the raw veggies and egg in 9x13 baking dish and baked it about 30minutes at 350 degrees. Came out great! Thanks for the recipe!  -  24 Oct 2003  (Review from Allrecipes USA and Canada)