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Vegetable Frittata

Claudine’s Recipe

Claudine has volunteered with us at FoodCycle Kilburn

Now that supermarkets are slowly returning back to normal and eggs are back in stock `hurrah’, I thought I’d share a great Vegetable Frittata recipe to help use up any veg you have in your fridge just sitting there that your not quite sure what to do with and you don’t want to go to waste. You can really use whatever leftover veg you have, if you only have sweet potatoes, use those. There are no rules and with no rules, no waste!


Vegetarian / Gluten-free / Dairy-free

  • 1 medium potato, diced
  • 1 medium onion, sliced or chopped
  • 3 tbsp rapeseed oil or olive oil
  • 1 red pepper, sliced
  • ½ cup cherry tomatoes, sliced in ½ or 1 medium tomato thinly sliced
  • 1 courgette, grated
  • 1 leek, washed cut in ½ and sliced
  • 9 eggs
  • ½ cup milk or milk alternative (oat or almond milk works well)
  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 2 tsp oregano
  •  black pepper & salt for seasoning


Preheat oven to 200c / gas mark 6

 Chop the vegetables

Heat oil in an ovenproof frying pan over medium heat. Add the sliced onions and diced potatoes.

Cook for about 5 minutes or until the potatoes are softish and have a little browning and onions are soft. Add the garlic and stir fry for a further 30 seconds.

Add courgettes, leeks and peppers and fry for a further 2 minutes until the veg starts to soften.

Season with salt and pepper

Turn off heat and spread the mixture evenly at the bottom of frying pan.

Whisk the eggs, milk, smoked paprika, oregano, salt and pepper in a large bowl. Pour over the vegetables. Top with the cherry tomatoes or sliced tomatoes.

Bake for 13-15 minutes. Remove pan from oven. Cool for 5 minutes, slice and serve. Sprinkle with salt and pepper if required.



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