Super Quick Healthy Vegetable Frittata Recipe

By Elaine Lemm

Updated 11/24/18

vegetable-frittata
Vegetable Frittata. Getty Images
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
259 Calories
13g Fat
22g Carbs
15g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 259
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 226mg 75%
Sodium 222mg 10%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Protein 15g
Calcium 133mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetable Frittata makes a super-quick, delicious supper dish which also happens to be healthy too.  It may not be a classic British food but it is one that is much-loved here.

What is not to love as the Frittata can be eaten warm with a side salad, or left to cool and makes a great lunch-box treat or for sliced for picnics and parties.

The Frittata as well is versatile. You can play with the contents as much as you would like so pull out your or the kids' favourites and make a great dish everyone will love. 

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 small onion, peeled and finely sliced
  • 2 garlic cloves, peeled and minced
  • 250g (9 oz)  mixed, diced, cooked vegetables of your choice**
  • 1 cup Cavolo Nero or spring cabbage, shredded
  • 6 large eggs, lightly beaten
  • 1 tablespoon flat leaf parsley, finely chopped
  • 125g  (4 oz) 1 soft goats' cheese, crumbled

Steps to Make It

  1. Gather the ingredients.

  2. Heat 1 tablespoon of the olive oil in a 23cm (approx) frying pan and cook the onion on a low heat for about 5 minutes until soft. Take care not to burn. Add the garlic, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.

  3. Season the beaten eggs with a twist of black pepper and a little salt at the last minute (adding salt before this time can make the frittata tough). Give the eggs a good whisking.

  4. Tip the beaten eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.

  5. Turn the heat down to low and cook until the sides and centre of the omelette is barely set. Turn the frittata over onto a large plate, then transfer back to the frying pan with the uncooked side downwards.

  6. Sprinkle the goats cheese over and cook for a further 5 minutes or until the frittata is golden and firm. Alternatively you can transfer the frittata to under the grill and cook for 10 minutes. Again until golden brown

  7. Remove from the heat, and leave to cool slightly. Cut into wedges and serve with a green salad.

Notes:

**For a Frittata you can use any cooked vegetables you have to hand or to use up which makes it a surprisingly cheap dish. Favourites are cold diced potato, peppers, courgettes (zucchini), and shredded leeks. You are limited in what you can create only by your imagination. This is why this the Frittata is so loved.

The Frittata is Italian in origin (a give away by the name) but translates so well into any cuisine as it is an ideal way to use leftover vegetables. Be as inventive as you like. In Britain, the remains of a Sunday Roast are often made into a Bubble and Squeak. Why not give a Frittata a go instead?