Vegetable frittata

Vegetable frittata

Kids in the kitchen will rise to the challenge with our quick and easy vegetable frittata.



  • Olive oil spray
  • 200g sweet potato, peeled, cut into 1cm pieces
  • 120g green round beans, trimmed, halved
  • 80g (1/2 cup) frozen peas
  • 1 shallot, trimmed, thinly sliced
  • 125ml (1/2 cup) low-fat milk
  • 4 eggs, lightly whisked
  • 60g (1/4 cup) low-fat cottage cheese
  • 35g (1/3 cup)Coarsely grated cheddar



  1. Preheat grill on medium-high.
  2. Spray a 20cm (base measurement) non-stick ovenproof frying pan with oil. Heat over medium heat. Cook sweet potato, stirring, for 3-4 minutes or until slightly softened.
  3. Add beans. Cook, stirring, for 1 minute.
  4. Add peas and cook for a further minute or until beans and peas are tender.
  5. Stir in the shallot and season with salt and pepper.
  6. Whisk milk, egg and cottage cheese in a jug. Pour over vegetables.
  7. Tilt to evenly distribute egg.
  8. Reduce heat to medium-low and cook for 8 minutes or until almost set.
  9. Top with the cheddar. Cook under grill for 3-5 minutes or until golden.
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