Frittata time!! Eggs in any form or shape and they are yummy. Add vegetables to it and it takes it to another level. We were thinking about how to enjoy the goodness of veggies by creating a simple quick weekday night dinner and that's how this frittata came about. 

Give a new swing to your regular omelettes by trying out this frittata recipe. Bake your eggs with your veggies. Use veggies of different colors to make your dish colorful. 

6 eggs
1 onion, chopped
2 baby courgettes, chopped
2 coriander stalks, chopped
2 bell peppers, chopped
2 green chilies, chopped
1/2 cup kale, chopped
1 big tomato, chopped
Butter / oil for greasing
1/2 cup cheese, grated
1 tablespoon oil
pepper to taste
salt to taste

  1. Preheat oven to 100 degrees Celsius.
  2. Cook the Vegetables: Heat oil in a pan and add the onion and chilies. Saute till the onion turns pink. Add the chopped tomatoes and baby courgettes. When the courgettes begins to soften, add the chopped bell pepper, kale leaves and coriander leaves. Season with salt and pepper and switch off the flame. 
  3. Beat the eggs: Crack the eggs into a bowl and whisk them well. Add the cooked vegetables and cheese to the eggs and mix well. 
  4. Bake the Frittata: Grease the baking tray. Pour the egg vegetable mixture to the baking tray and cook for 25 minutes. 

  1. We used a mixture of mozzarella cheese and cheddar cheese for this recipe. Cheese is optional and can be skipped. 
  2. Eggs used are free range chicken eggs


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