Feel great, be healthy


Feta and Vegetable Frittata




  • 6 handfuls of coarsely chopped vegetables e.g. zucchini, red capsicum, tomato, broccolli, shallots and carrot
  • 6 eggs
  • 1 handful of mixed fresh herbs, e.g. basil, parsley, chives, oregano, finely chopped
  • tbsp of olive oil
  • 100 g feta crumbled


  1. Coarsely cut and steam vegetables until tender, set aside.
  2. Whisk eggs and herbs.
  3. Add oil to a thick base frying pan and place on a very low heat. Add half of egg mixture to pan and cook for one minute.
  4. Place vegetables in pan and cover with remaining egg mixture. Cover with lid and cook on very low heat until cooked through.
  5. Remove lid and sprinkle crumbled feta on top.
  6. Place uncovered frying pan under grill until top of frittata turns golden brown.
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