Vegetarian fritatta

Vegetarian Frittata. Low carb, high fibre and gluten free.

Vegetarian fritatta
Easy to make and super healthy as well as being low carb and Gluten free

Vegetarian frittata – a great Monday night meal.

I don’t know about you, but a vegetarian frittata gives me something healthy and full of nutrition to start the week. How many times have you got to the end of the weekend and really thought that Monday night tea should be simple. Well, this gives you something easy to make, healthy and fits with loads of different dietary requirements. Check out the nutrition facts at that bottom of the recipe! There’s always those leftovers too, that are great for lunch the next day! And you can use a variety of different vegetables. It really depends on what you have in the fridge.

Keep it simple

I’ve used broccoli and peas. But I know that some kids (and adults) don’t like one or other (or both) of these. So there’s so many thing you can swap these out for. Cauliflower is perfect. Beans are great. And spinach and zucchini are always an option. The key is to make it what you like, and then just add the cheese and the eggs. Instead of feta, I often use goat’s cheese. My favourite is from a great cheese maker just around the corner from me. You can always make these in individual muffin tins too. Perfect for school lunches. Just be aware they don’t freeze so well – the broccoli goes a bit watery.

One other ingredient you might want

A great friend of mine, who’s also a passionate dietitian, gave me a fabulous product which is a prebiotic inulin powder. Basically, you can add it to anything and it boosts the fibre content. Which, as we all know is great for gut health. I added a tablespoon of it to this vegetarian frittata. It has no flavour and you wouldn’t know it’s even in there.

prebiotic inulin powder
Vegetarian fritatta

Vegetarian frittata

Lydia Nuttall
Low carb, packed with nutrition and super easy to make. Perfect for Meatless Monday, or LCHF
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine Australian, Mediterranean
Servings 4 people
Calories 249 kcal


  • flan dish or oven proof ceramic dish


  • 300 grams broccoli very small pieces
  • 150 grams frozen peas thawed
  • 1 spring onion roughly sliced - green and white parts
  • 100 grams feta
  • 8 eggs
  • 1/2 cup water
  • 1/2 tsp smoked paprika


  • Heat oven to 160C
  • Grease base of dish with a dash of olive oil, or some butter
  • Scatter peas, broccoli and onion evenly over base of dish, and top with crumbled feta
    broccoli, peas and spring onion
  • whisk eggs and water together and pour over top of vegetable mix. Sprinkle smoked paprika over top.
  • Bake for 35 minutes or until middle is set and top is lightly browned.
    Vegetable frittata


Calories: 249kcalCarbohydrates: 12gProtein: 19gFat: 14gSaturated Fat: 7gCholesterol: 350mgSodium: 433mgPotassium: 465mgFiber: 4gSugar: 5gVitamin A: 1488IUVitamin C: 82mgCalcium: 217mgIron: 3mg
Keyword gluten free, Low carb, vegetarian
Tried this recipe?Let us know how it was!