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recipe image Vegetable Frittata

Vegetable Frittata

Vegetable Frittata

Is it hard to get your kids to eat their 5-a-day? Then this Vegetable Frittata recipe is for you! Packed full with veggies - shhh, they’ll never know.

Is it hard work to get your little ones to eat their 5-a-day? Then this Vegetable Frittata recipe is for you! It packs in a range of veggies disguised as a delicious lunchbox treat… shhh, they’ll never know.

To complete this tasty lunchbox, just add some breadsticks with a garlic and herb dip, a flapjack, plus some raspberries and celery.

  • Prep time15 minutes
  • Cooking time20 minutes
  • Servings2 portions
  • DifficultyEasy


  • 20 g Flora Light
  • 3 spring onions, sliced
  • 1 courgette, sliced
  • 1 lean bacon rasher, chopped
  • 1 tomato, sliced
  • 25 g curly kale or handful of spinach
  • 4 eggs
  • 1 dessertspoon each of fresh basil and mint, chopped

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Pre-heated oven to 190°C (170°C fan), gas mark 5.
  2. Meanwhile, melt the Flora Light in a non-stick frying pan and cook the spring onions, courgette, bacon, tomato and kale until just tender – about 5 minutes.
  3. Beat eggs lightly with the herbs.
  4. Lightly brush a 23cm pie tin with oil, and spoon over vegetables.
  5. Pour the egg mix evenly over.
  6. Bake for 20-25 minutes – or until set.
  7. Cool, then slice into wedges and serve with a side salad.