Broccoli Frittata

Serves: 4 | Preparation Time: 15 min


  • 500g broccoli, cut into florets
  • 2 Teaspoon olive, nut or seed oil
  • 2 onions, finely sliced
  • 3 lean bacon rashers, trimmed of all fat and chopped up
  • 2 Clove garlic, crushed
  • 2 tomatoes, chopped
  • 8 large eggs


Heat oil in large frypan, cook onion, bacon and garlic until onion is soft.

Add broccoli and tomatoes and cook for 1 minute.

Beat eggs in bowl and pour over broccoli. Stir until well combined. Gently cook the base without stirring. When base is cooked and golden, place frypan under grill until top is firmed and browned.

Cut into wedges to serve.

Zucchini and Capsicum Frittata

Serves: 4 | Preparation Time: 30 min


  • 4  zucchini, thinly sliced
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, cut into thin strips
  • 1 green capsicum, cut into thin strips
  • 8  free range eggs, large
  • 2 tbsp parsley, chopped
  • 0.5 Cup parmesan, grated
  •  crusty bread, to serve


Heat half the oil in a 23cm oven safe frying pan on medium. Add zucchini, onion and capsicum. Season, cook for 10 minutes, stirring, until tender. Cool slightly.

Wipe pan and heat remaining oil on medium. Pour in whisked egg, parmesan and parsley mixture, and then distribute vegetables evenly. Cook for 7 minutes, without stirring, until edge is set but centre is still soft.

Remove from heat, sprinkle with remaining parmesan. Place under a preheated grill and cook for 3 minutes. Remove from grill, portion and serve.