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recipe image Vegetable Frittata

    Vegetable Frittata

    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, an Apricot and Raisin Flapjack, plus some raspberries and celery.

    • Preparation time
    • Cooking time
    • Servings2 portions
    • Difficulty


    • 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.