Baked Frittatas with crisper lurking veggies


Got some veggies in the crisper that need to be used fairly quickly? Throw them in a bowl with some eggs and cheese and bake yourself up a frittata.  Frittata’s are great for lunch or dinner, lovely on a picnic and regularly make their way into my girls lunch boxes particularly in the cooler months where keeping them cold is not such an issue.

Traditionally you are supposed to start a frittata on the cook top and then put them in the oven but I don’t have a pan that goes from stove to oven that will fit or won’t melt (must sort that out one day) so I usually use a lasagne dish, line a lamington tin with baking paper or use silicon muffin moulds instead (these are great for lunch boxes).

Frittata-muffins-web have a great selection of frittata recipes but one I often make is this one, if you have a Thermomix it would be great to use for this – I will weigh out the ingredients soon and update this post with the recipe but in the meantime try the one below but before we get there just a quick word on a rather special frittata I made for a “Ladies Lunch” – Caramelised eschalot, thyme and buffalo mozzarella – divine, click here for my post on that and where I found the recipe.

Baked Frittatas with crisper lurking veggies


  • 6 eggs, lightly whisked
  • 3/4 C grated parmesan
  • 1/4 C grated tasty cheese
  • 1 small brown onion finely chopped
  • 1 Tbsp olive oil
  • 1 zucchini,finely sliced or if doing muffins grated
  • 1 carrot, finely sliced or grated for muffins
  • 1/2 red capsicum, finely diced
  • 1/2 large sweet potato or butternut pumpkin, roughly chopped
  • handful of cherry tomatoes cut in half
  • you can really use whatever you have in the crisper to add to this, 1 C chopped broccoli instead of the zucchini for example and add any chopped herbs you like as well


  1. Preheat oven to 200 C and if using a lamington tray line with baking paper or put silicon moulds into 12 hole muffin tin.
  2. Boil a saucepan of water and add sweet potato/pumpkin and boil for 8 - 10 minutes until just soft
  3. Heat olive oil in a small fry pan and saute onion for about 5 minutes
  4. Add all other ingredients in a bowl and combine, adding the onion and sweet potato once cooked, combine, sprinkle some of the cherry tomatoes over the top
  5. Pour mixture into prepared tin or moulds and bake in the oven for 20 - 25 minutes for the muffins or 30 - 35 minutes for the lamington tin or lasagne dish - or until golden on top and firm to touch

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