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Vegetable frittata

Vegetable frittata


For a quick and easy breakfast recipe, this vegetable frittata is a go-to for the summer months. It makes a great start-of-the-day meal but is also perfect for lunch-boxes and weekend picnics.

Why not let your children choose their favourite fillings!



4 eggs

Handful of mushrooms – chopped

Handful of cherry tomatoes – chopped

80 ml milk (oat milk is a great substitute)

Freshly chopped chives


  • Preheat the oven to 180C
  • In a bowl whisk up the eggs with the milk
  • Place the chopped mushrooms and tomatoes in an ovenproof dish and top with the egg mixture. Add half of the chopped chives and bake in the oven until the egg is fully cooked.
  • Cut into strips and sprinkle the remaining chives over the top to finish.