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Vegetable Frittata

Can be served as a side to steak or chicken, or just serve as a main with salad.


  • 1/3 cup (70g) risoni pasta

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 1 medium zucchini, halved lengthways, sliced thinly

  • 100g mushrooms, sliced

  • 150g sliced leg ham, chopped

  • 1 medium tomato, chopped

  • 2 tablespoons parsley

  • 6 eggs, lightly whisked

  • Salt and pepper, to season


  • Preheat oven to 180°C. Grease and line base of a 20cm round or square cake pan.

  • Cook pasta in large pan of boiling salted water until tender. Drain.

  • Heat oil in large frying pan and cook onion, zucchini and mushrooms for 3 minutes until just tender.

  • Combine pasta, vegetable mixture, ham, tomato, parsley and eggs in large bowl and mix well. Season with salt and pepper.

  • Pour mixture into prepared pan, bake for 45 minutes or until cooked through. Stand 5 minutes before turning out.


  • 776 kj ENERGY


  • 14g PROTEIN

  • 518.71mg SODIUM

  • 2g CARBS (SUGAR)

  • 11g CARBS (TOTAL)

  • Author: Emma Braz

  • Image credit: Louise Lister

  • Publication: Fresh Living

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