KSFL Vegetable Fritatta


This easily feeds four and will keep in the fridge for three days. It can be eaten cold with salad for a simple lunch idea.


  • Spinach
  • Courgette
  • Broccoli
  • Rocket
  • Tomatoes
  • Onion
  • Kale
  • Cabbage
  • Mushroom
  • Peas
  • Green peppers
  • Cauliflower
  • 7 eggs
  • Coconut oil


  1. Chop up all of the vegetables and place them in a hot pan with the coconut oil.
  2. Beat all the eggs and leave to one side.
  3. Heat through the veg until it starts to go soft.
  4. Place all the veg in an oven proof dish and pour the beaten eggs over the top.
  5. Gently shake the dish to ensure it’s level and even.
  6. Place in a pre heated oven at 180 for 25-30 minutes.


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