Vegetable Frittata Recipe


– Olive oil spray – 1 tablespoon olive oil – 500g frozen stir-fry vegetable mix, thawed (see notes for Low FODMAP substitution) – 6 egg – 125ml (1/2 cup) milk – Mixed salad leaves, to serve

Method: 1. Preheat the oven to 180°C. Spray a 20cm square cake pan with olive oil spray. 

Line the base and sides with non-stick baking paper, leaving the 2 long sides to overhang. 

Heat olive oil in a large non-stick frying pan over medium-high heat. Stir-fry the thawed vegetables for about 3 minutes or until they are soft.  

1. Transfer them to the prepared pan. 2. In a bowl, whisk together the eggs and milk until well combined. 

Season with salt and pepper. Pour the egg mixture over the vegetables in the pan. Bake for 25-30 minutes or until the frittata is set and light golden. 

Allow the frittata to cool slightly for about 10 minutes. Serve with mixed salad leaves on the side.




Palm Tree
Palm Tree