Breakfast, lunch or dinner, frittata is such a versatile dish. Combine eggs and whatever vegetables and/or meat you have in the fridge, even the fussiest eaters will be satisfied. High in protein and packed with fibre and “healthy fats”. Recipe below serves six.



  1. Oil Spray
  2. ¼ medium red onion, sliced thinly
  3. 1 tsp balsamic vinegar
  4. 8 large eggs
  5. 100g low-fat ricotta cheese
  6. 125ml low-fat milk
  7. 1 garlic clove, crushed
  8. sea salt and ground black pepper, to taste.
  9. Choice of vegetables (Spinach, mushrooms, asparagus, sun-dried tomatoes, Capsicum)


  1.  Preheat the oven to 180°C (356 °F).
  2. Lightly spray an ovenproof fry pan with oil spray.
  3. Add the onion and garlic to the fry pan and cook on a low heat for 5 minutes.
  4. Add the vinegar and your chosen veggies and cook on a medium heat for 15-20 minutes or until soft and golden.
  5. Whisk the eggs, ricotta, milk and garlic together in a medium bowl. Season with salt and pepper and add in any desired herbs.
  6. Add the veggies and the egg mixture to an oven proof pan and shake the pan gently to distribute the vegetables evenly.
  7. Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges. Enjoy