Vegetable Frittata

Paleo – serves 4 

While frittata is generally thought more of a breakfast food in our house, I’ve been enjoying it as lunch as the weather warms up. With a small green side salad, it’s perfect – warm or cold.


  • 10 large, free range eggs
  • 1/4 sweet potato – cut in half and then half lengthways
  • 1/2 zucchini
  • 1/2 red capsicum, sliced lengthways very finely
  • 1/2 head of broccolli broken into small florets
  • 1 tbsp water
  • Cracked pepper and celtic sea salt


  • Preheat oven to 150 degrees
  • Line a small rectangular baking dish with baking paper
  • Slice sweet potato in long thin lengths, down the length of the sweet potato, using a vegetable peeler or sharp knife.  Do the same to the zucchini, peeling down the length of the zucchini with a vegetable peeler to make long, flat ribbons
  • Steam sweet potato and brocolli for 1 minute, then add zucchini and capsicum and steam for a further minute
  • In a small bowl whisk together eggs, water and season with salt and pepper
  • Pour 1/3 of the egg mixture into the bottom of the baking dish. Layer (like a vegetable lasagne) sweet potato, then zucchini and then capsicum. Pour a half of the remaining egg mixture and then layer again sweet potato, zucchini and capsicum. Add some more egg, scatter brocolli pieces and cover with remaining egg, ensuring that all brocolli pieces are covered in egg
  • Cook for approx half an hour in the oven. Remove and let cool before removing from the paper and slicing

Feel free to add any different vegetables!

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