Baked Vegetable Frittata



  • 1 tsp coconut oil
  • 5 free range eggs
  • 2 garlic cloves
  • 50g peas
  • 1 onion
  • 1 chopped red pepper
  • 1 chopped sweet potato
  • 2 Handfuls of Spinach
  • Handful of cherry Tomatoes
  • Coriander
  • Pinch of Salt and pepper

Nutritional Info

  • Per serving 
  • Calories 290
  • Protein 18g
  • Carbohydrates 24g
  • Sugar 10g
  • Fibre 6g
  • Fat 12g


  • Preheat the oven to 180°C.
  • Chop up all the vegetables and place in a large bowl and set aside. In a separate bowl crack the eggs and add a pinch of salt and pepper and whisk together.
  • Add the coconut oil into a small non-stick ovenproof frying pan on a low heat.
  • Transfer the vegetables into the pan and fry for 10-15 minutes. Pour the egg mixture on top of the vegetables and cook for a further 2-3 minutes.
  • Place in the oven and bake for 20 minutes or until the eggs have set and the frittata is golden brown.
  • Cut into wedges and serve with a crisp green salad.
  • Serves 2