Veggie Frittata

Veggie Frittata

Posted by Kim McCosker on

Veggie Frittata

Serves 4 serves


  • 10 regular eggs beaten
  • 250g frozen spinach
  • 400 grams sweet potato peeled and sliced lengthways, roasted
  • 1 jar roasted capsicum strips drained


  • Preheat oven to 180ºC.
  • Line a 20cm pie dish with baking paper.
  • In a large bowl, whisk the eggs and season well.
  • Place a thin layer of sweet potato on the bottom of the dish, top with a layer of spinach then capsicum.
  • Continue to layer the ingredients until gone.
  • Pour over the beaten eggs, giving the dish a little shake to ensure the egg reaches the bottom.
  • Bake for 40 minutes.
  • Remove and sit for 10 minutes before slicing to serve.

Recipe Notes

Of Italian origin, the frittata is a quick and easy meal for anyone. Honestly, if you have eggs, you have a meal and a frittata is a great way to use up many a leftover vegetable.I simply serve with whatever fresh herbs are blooming in my garden, this day it was thyme.

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