Veggie Frittata


Yum! You can never go wrong with frittata.

I always have vegetables and eggs in the fridge so this meal is perfect lunch or dinner when my fridge is half empty.

It is simple, quick and delicious!

If you are meat lover add a ground lean beef in it.


  • medium zucchini, sliced
  • 1/4 medium butter pumpkin, sliced
  • half sweet potato, peeled and sliced
  • cup of silver beet, chopped
  • 1 small beetroot, sliced
  • 6 eggs
  • pinch of salt
  • pinch of pepper
  • dried herbs
  • 1/3 cup cottage cheese
  • olive oil in spray


Preheat oven to 180°C. Spray a cake pan with olive oil. Heat oil in a frying pan over medium-high heat. Stir-fry the vegetables for 3 minutes or until soft. Transfer to the prepared pan. Add the layer of cottage cheese in the middle. Whisk eggs in a bowl until well combined. Season with sal, herbst and pepper. Pour over the vegetables. Bake for 30 minutes or until set and light golden. Set aside for 10 minutes to cool slightly. Serve with your favorite salad. Enjoy :).

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