This vegetable frittata recipe is so versatile.  You can add pretty much anything you like – for example, swap the white potato for sweet potato or pumpkin.  Add some corn, peas, sliced beans, broad beans etc.  You can also make this in a smaller pan, just adjust your vegetable quantities.

You could also replace the bacon with shredded chicken, salmon, tuna or leave the meat out for a vegetarian option.  Yum!!

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

February 20, 2018
  • 10m
  • 30m
  • 40m
  • 1


  • 2 tbsp. butter
  • 4 -5 medium size potatoes, peeled and sliced thinly
  • 4 rashers of nitrate-free bacon, diced
  • 4 broccoli stalks, diced finely
  • 2 carrots, grated
  • Big handful of baby spinach, thinly sliced
  • 3/4 c grated cheese (approx.)
  • 10 eggs, whisked in separate bowl
  • Handful of fresh parsley, chopped well
  • Salt and pepper to taste


  1. Prepare all your ingredients.
  2. Brush butter onto the base of your frying pan.
  3. Lay sliced potatoes on the bottom of your pan.
  4. Then sprinkle over broccoli, carrot, baby spinach and cheese.
  5. Cook this over medium heat on the stove top for 10 minutes.
  6. Pour over your egg mixture and let this cook for a further 10 to 15 minutes, or until you can see it's half cooked.
  7. Wrap foil around your handle and cook the top of your frittata under the grill until done. Use medium heat as you don't want it to burn.
  8. Serve on it's own or with a salad.


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