Cheesy veg frittata

April 9, 2013 (Last Updated: January 11, 2019)
Cheesy veg frittata recipe

Things are about to get a lot cheesier in here. This cheesy veg frittata is absolutely delicious and will make the perfect lunch or dinner! Yum!

To drink: A wooded sauvignon blanc has herbaceous flavours that partner well with veg, and a bit of oak to match the richness of the cheese. 

Cheesy veg frittata

Serves: 4
Cooking Time: 25 mins


  • 45ml (3 tbsp) olive or avocado oil
  • 1 small aubergine, chopped
  • 1 small red onion, finely chopped
  • 4 baby marrows, chopped
  • 1 red pepper, chopped
  • 2,5ml (½ tsp) dried rosemary
  • 2,5ml (½ tsp) dried chilli flakes
  • sea salt and freshly ground black pepper, to taste
  • 8 large eggs
  • 60ml (¼ cup) milk
  • fresh rocket, to serve
  • fresh basil, to serve
  • Parmesan, grated, to serve



Heat the olive or avocado oil in a large non-stick frying pan over high heat.


Add the aubergine and onion and fry until golden, about 4 – 5 minutes.


Add the baby marrows, red pepper, dried rosemary and chilli flakes, and fry for a further 3 minutes. Season well.


Combine the eggs and milk in a large bowl and add the cooked vegetables to the eggs. Mix well.


Add a touch more oil to a non-stick pan, add the eggy mixture to the pan and place back on the heat to cook for 5 minutes. Transfer to a hot grill until golden and bubbling, about 3 minutes.


Serve with plenty of fresh rocket, basil and grated Parmesan.


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