Spring Vegetable Frittata

By shahdan • April 15, 2016

4 servings
30 min
Spring Vegetable Frittata

When you are bored of the daily cooking, Frittata is the answer. It is an Italian omelette that is first cooked on the stove then finished off in the oven. Unlike the famous Egyptian Egga, Frittata does not have any flour in it.

It is easy to prepare yet wholesome and delicious. You can play around with it and add your favourite veggies.



  • 1 tablespoon olive oil - زيت زيتون
  • 1 sprig spring onion (thinly sliced) - بصلة خضراء
  • 2 medium zucchini (sliced into thin ribbons using a vegetable peeler) - كوسة
  • 2 medium tomatoes (deseeded & sliced) - طماطم
  • 1 handful parsley (finely chopped) - بقدونس
  • 1 handful spinach - سبانخ
  • 6 medium eggs - بيض
  • salt and pepper (to taste) - ملح و فلفل

Step by step

  1. Preheat oven to 180C.
  2. Heat oil in an oven-proof pan (about 20cm diameter) and sauté spring onions and zucchini ribbons for 4 minutes. Add tomatoes and sauté for another 2 minutes, followed by parsley, spinach, salt and pepper and cook for further 2 minutes.
  3. Add beaten eggs. Lower heat for 4 minutes until eggs base is slightly cooked.
  4. Carefully place the pan in the oven. Let it bake for 10 minutes until eggs are puffed and cooked through.
  5. Leave to cool for a few minutes before you move it to the serving plate. Garnish with some more greens. Serve immediately.


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