Vegetarian Frittata

Prep Time
Cook Time
Ready In

"Just a little something I came up with for breakfast that was filling and involved little carbohydrate. The vegetables I prepared them the night before so when I got up all I had to do was put some oil in the pan, heat up and put together the eggs and the ricotta cheese - recovering from spinal surgery and standing for to long is painful. I have also made the serving size 1 to 2 as I could not get through the whole frittata but then since surgery my appetite has diminished."

Original recipe yields 1-2 serving


  • Serving Size: 1 (432.6 g)
  • Calories 451.3
  • Total Fat - 22.7 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 424.6 mg
  • Sodium - 290.3 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 5.8 g
  • Sugars - 5.9 g
  • Protein - 23.4 g
  • Calcium - 243.3 mg
  • Iron - 4 mg
  • Vitamin C - 42.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 175C.

Step 2

Heat oil in frypan and put in the mushrooms, shallots and potato and cook till you liking (I like a bit of colour to my vegies).

Step 3

Meanwhile while that is cooking blend the eggs and ricotta cheese together, doesn't matter if you have a few specks of cheese through the mix.

Step 4

Add spinach to the pan and then pour over the egg mix and leave for a minute and then put in preheated oven for 5 minutes and careful when removing as the handle will be hot, slide frittata onto a plate and enjoy.

Tips & Variations

No special items needed.


2 Reviews

Daily Inspiration

What a wonderful breakfast we had today. Loved all of the ingredients and the creamy texture that the ricotta gave the eggs. Will be keeping this recipe handy -- easy to make and delicious.


(13 Oct 2016)

dienia b

this has everything i love great breakfast easy too


review by:
(1 Dec 2015)