Veggie frittata slice

<strong>Veggie frittata slice</strong>

Total Time

50 min


20 min


30 min



1 ww points 

Looking to get on top of your meal prep? Then try this simple, fuss-free frittata. The perfect dish to enjoy at breakfast time, or with a side salad as a light and satisfying lunch or dinner.


Baby spinach leaves

6 cup(s), (120g)


7 medium


1 medium, grated


1 medium, grated

Red capsicum

1 medium, finely chopped

Red onion

½ medium, thinly sliced


3 clove(s), crushed

Plain flour

15 g


  • Preheat oven to 180°C. Lightly spray a 20cm x 30cm ovenproof dish with oil and line base and sides with baking paper.
  • Place spinach in a large microwave-safe bowl, cover and microwave on High (100%) for 1 – 1½ minutes or until wilted. Cool slightly, then drain, squeeze out any excess liquid and roughly chop.
  • Lightly beat eggs in a large bowl. Add spinach, carrot, zucchini, capsicum, onion, garlic and flour. Season with salt and pepper and stir until well combined. Transfer mixture to prepared dish and spread evenly. Bake for 30 minutes or until set. Stand in dish for 5 minutes before cutting into 4 pieces. Serve warm or cold.


 TO REFRIGERATE: Frittata can be stored in a reusable container for up to 3 days. Enjoy it cold or reheat single portions in the microwave.

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