Veggie Frittata

These bad boys are a wholesome delight, full of cauliflower, zucchini, and of course eggs for that extra does of protein. It does take a little while to cook in the oven but you will get a few meals out of it, plus it tastes better the next day. 


Veggie Frittata 


  • 1 Onion

  • 1 cup Cauliflower (boiled)

  • 1 small Zucchini (sliced & boiled)

  • 1 medium Potato (sliced & boiled)

  • 5 Eggs

  • 1/2 cup Cheddar cheese (grated)

  • 1/4 cup Parmesan cheese (grated)

  • 200ml Cream


  1. Preheat your oven to 225°c and grease a baking tin generously with olive oil.

  2. Heat up a pan with some olive oil and cook the onion till it's caramelised.

  3. Layer the base of the tin with the zucchini, followed by the onion, cauliflower, 1/2 the cheddar cheese and the potato.

  4. In a big bowl, whisk the eggs, cream, parmesan cheese and a little salt if using.

  5. Pour the egg mixture onto the veggies and sprinkle with the remaining cheddar cheese.

  6. Bake covered in tin foil for 30 minutes, then bake uncovered for another 10.

  7. Let it rest for 5-10 minutes before cutting into thick slices.

Store in the fridge for up to 3 days.