Baked Frittata recipe


Baked Frittata

Serves: 4-6 Prep: 30 min Cook: 30-40 min


tortilla pieces on the board

  • ¼ pumpkin, seeds removed, cut into 1 cm slices
  • 2 tbsp coconut oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1-3 varieties vegetables, sliced (tomato, zucchini capsicum, broccoli, carrot, spinach etc.)
  • 1 cup corn kernels (fresh or frozen)
  • 1 bunch dill, chopped
  • 8-10 eggs
  • 100mL almond milk (or milk of choice)





  1. Heat the oven to 1800C.
  2. In a medium to large casserole dish/pyrex dish, add the coconut oil, pumpkin, onion and garlic – ensure vegetables are coated in coconut oil. Place in the pre-heated oven for 10-15 minutesuntil pumpkin is beginning to soften.
  3. Add remaining vegetables (mix around to ensure everything is coated in the oil, and spread evenly through the tray) and top with beaten eggs mixed with almond milk and dill
  4. Return to the oven and bake for 20-30 minutes until the frittata is firm but not overcooked.
  5. Remove from oven and allow to cool for 10 minutes before slicing into pieces.


Recipe supplied by Fit and Fresh


%d bloggers like this: