Mediterranean Frittata

with Seasonal Vegetables

This Mediterranean frittata is a wonderfully nutritious meal that is quick and easy to re-create.

Nutrition Per Portion

  • 248 Calories |
  • 11.2g Carbohydrates |
  • 13.6g Fat |
  • 3.2g Fibre |
  • 19.7g Protein |
  • 6.3g Sugar
  • Gluten Free
  • Paleo
  • Vegetarian
  • Low Calorie
  • Low Carb
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Finely slice the zucchini.

  • 2.0 min

    Chop the red and yellow capsicum.

  • 5.0 min

    Peel and chop the onion.

  • 7.0 min

    Halve the cherry tomatoes and set aside in the fridge.

  • 8.0 min

    In a pan, heat some olive oil over medium-high heat.

  • 8.5 min

    Add the brown onion and capsicum to the pan and sautee until softened.

  • 10.0 min

    Add the zucchini and continue to cook until the vegetables have all softened well and the zucchini is coloured.

  • 16.0 min

    Season the vegetables to taste with salt and pepper.

  • 16.5 min

    Add the red chilli flakes (if using), paprika, and dried oregano to the vegetable mixture. Stir to coat evenly.

  • 17.0 min

    In a bowl, whisk the eggs until well combined and season lightly with salt and pepper.

  • 18.0 min

    Transfer the vegetables to an appropriately sized baking dish.

  • 18.5 min

    Pour the egg mixture over the vegetables and stir with a fork to lift the vegetables from all sitting at the bottom.

  • 19.0 min

    Transfer the baking dish to the oven and cook until just set (15-20 minutes).

  • 19.5 min

    In a bowl, add the rocket and salad and toss. Distribute the salad among serving plates.

  • 35.0 min

    Remove the frittata from the oven and serve warm alongside the rocket salad.

  • Ingredients

    Zucchini, sliced

    Red Capsicum, chopped

    Yellow Capsicum, chopped

    Dried Chilli Flakes

    Dried Oregano

    Brown Onion, chopped

    Eggs

    Paprika

    Cherry Tomatoes, halved

    Fresh Rocket

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