Frittata Adapted From The 6 Week Programme
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Vegetable Fritatta

Make this for a hearty breakfast
Author: Adapted From The 6 Week Programme


  • 8 eggs
  • Salt and freshly ground black pepper to season
  • 35 g Parmesan grated
  • 10 g coriander roughly chopped
  • 15 mls olive oil
  • 5 g butter
  • 3 small carrots peeled and thinly sliced
  • 1 medium sweet potato peeled and grated
  • 1 ear corn on the cob kernels removed


  • Preheat your grill, placing the baking rack close to the top of your oven
  • Crack the eggs into a bowl, season generously and whisk to slacken
  • Stir in the coriander and Parmesan and set aside
  • Place the oil and butter into a non stick, ovenproof, frying pan
  • Heat over a medium temperature and then add the carrots
  • Sauté until they start to soften and then add the potato and corn
  • Season generously and stir to combine
  • Pour the eggs over the vegetables, stir and then leave to cook for 5 minutes
  • Place under the grill and cook for 5 minutes, until set
  • Remove from the oven, cut into wedges and serve