Vegetarian Frittata

• 1 onion, sliced thinly
• 1 clump garlic, chopped
• 1-3 cubes frozen stock
• Left-over vegetables from the fridge
• ½ Zucchini grated
• 1 t chicken stock powder or 1 massell cube
• 6-8 Eggs
• Left over Egg whites (if available)
• ½ cup oat/nut mylk
• 150g Feta (sheep/Goat) crumbled
• ½ cup grated cheese (optional)
Cook off onion, garlic and zucchini in the pan with the stock, stir regularly.

Add in Once most of the moisture has cooked off – add the left-over cooked veg and combine.

Add d the crumbled feta to the top.

In a seperate bowl Whisk eggs then add mylk, add to pan.

Cook over slow heat, stir only occasionally (like an omelette)

Once cooked through mostly on the bottom, add grated cheese.

Bake/grill Place under the grill/oven to finish off the top, which will still be a bit raw

The Italian word frittata derives from friggere and roughly means “fried”. This was originally a general term for cooking eggs in a skillet, anywhere from fried egg, to omelette. Outside of Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.

The frittata differs in a few ways –

1. You can make it much thicker in the pan – filled with more eggs and fillings.

2. it is finished off in the oven or under the grill.

3. It is easier to make as you don’t have to flip it!

4. It is healthier as it uses little or no oil and has more vegetables

5. It is a whole meal you can make using up leftovers, add a side salad and you have another #meatfreemonday meal.


NOTE – Invest in a good quality cast iron fry pan/skillet and you will have the added benefit of extra dietary iron!

Serve with
• Green Salad
• left over cold meats
• Sauerkrat


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