top of page

Baked Vegetable Frittata

This is a quick, simple and very versatile dish as it can be enjoyed for breakfast, lunch or dinner.

I used bell peppers, wild rocket and cherry tomatoes, but it's equally good if made with courgettes, cauliflowers or any other vegetable of your choice.

This frittata can be made in advance and kept in the fridge for up to three days, making it a great option for people looking for a quick but nutritious breakfast.

It can be enjoyed with avocado or any other fruit, if had in the morning, or paired with a light, green salad if enjoyed for lunch or dinner. It's also perfect to add to an antipasto platter, by serving it cut into small squares.


Baked Vegetable Frittata


  • 5 eggs

  • half red bell pepper (cored and chopped)

  • half yellow bell pepper (cored and chopped)

  • a handful of wild rocket

  • a few cherry tomatoes (halved)

  • 1 tbsp of olive oil

  • 1 tbsp of grated parmesan cheese

  • a pinch of sea salt

  • black pepper


  1. Preheat the oven to 180 degrees

  2. whisk the eggs

  3. add salt and pepper

  4. add the vegetables, the cheese and olive oil

  5. mix all the ingredients together

  6. add to a baking dish lined with parchment paper

  7. cook in the oven for 50 minutes (or until brown)

  8. let it cool for a few minutes

  9. enjoy it warm or keep in the fridge for up to three days


bottom of page