Veggie Frittata Bake

A great way to use up any vegetables that you have on hand and also a healthy and filling option for breakfast or a snack. Trust me, this veggie frittata bake will become a staple in your recipe rotation!
Veggie Frittata Bake

Veggie Frittata Bake

Recipe by Zoe

Serves 6

Per serve 
CALS - 143
P-10g C-8g F-8g


  • 6 Whole eggs + 3 egg whites, whisked

  • 100g of each, beetroot & white potato, chopped into 2-3 cm chunks

  • 100g Cherry tomatoes, halved

  • 3/4 Red onion, julienned

  • 1 Cup shredded cavolo nero, kale or spinach

  • 2 Tbsp extra virgin olive oil

  • Salt, pepper and zaatar


  • Preheat your oven to 180 degrees
  • Line an oven tray with greaseproof paper.
  • Arrange your beetroot, potatoes, tomatoes and onions in your tray, drizzle over your oil and season with salt, pepper and 2 tsp zaatar.
  • Bake for 45-50 mins or until your veggies are cooked and starting to caramelize
  • Remove from the over, scatter your cavolo nero on top and return to the oven for 3-5 mins
  • Remove from the oven, pour your egg mix on top and return to the oven for a further 15 mins or until your egg is just cooked
  • Remove from the oven, divide up and boom you have breakfast or a snack prepped for the rest of the week!

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