Vegetable frittata

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Serves: 4

By Lovefoodsurrey

(1 Vote) 3


  • 1 onion finely chopped

  • 200g cheese grated

  • 2/3 tbsp sunflower oil

  • 6 eggs

  • 2-3 potatoes cooked and thinly sliced

  • 150g frozen vegetables


  1. Heat the oil and onion over a low heat, cook until soft.
  2. Add the vegetables, peas and sliced potatoes, then cook for 2 minutes.
  3. Lightly beat the eggs and season with salt and pepper. Pour over the vegetables and then sprinkle over with cheese.
  4. Cook until the frittata is set, and serve hot or cold.

Handy Hint

This is a very good recipe for using up veggies in the fridge. It's great served cold and cut into wedges for a packed lunches or served warm with green salad.

Additional Information

  • Kids can help

  • Budget

  • Potato

  • Main Course

  • Lunchbox

  • Vegetarian

  • Nut Free

  • Low fat

  • Make Ahead

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Your comments

  • bellasuewow 16/02/15 21:12

    Easy to cook and yummy

  • 08/03/13 10:57

    Really nice recipe for leftovers or from scratch. Can add lentils, leftover takeaway curry etc. etc. Also can add chilli oil to adult portions for more interest. My family prefer little chunks of cheese (feta is very nice) throughout the dish rather than grated on top.

  • Lovefoodsurrey 29/06/10 15:56

    Hiya. I'm working with the Surrey Waste Partnership to help Surrey residents reduce food waste in order to save money on their shopping bill, help the environment and provide them with great recipes that can me made from leftovers. Visit for more ideas and to find out how you can save up to £50 on your monthly shopping bill just be reducing food waste!