Vegetable frittata
Eggs, peppers, courgette, feta — set in the pan, finished in the oven. Good warm and cold.
- Time
- 30 min
- Effort:
- easy
- Season
- all year
- vegetarian
- low carb
- keto
- quick
- budget
- everyday
Ingredients for 4 portions
8eggs
1bell peppers
1courgettes
3spring onions
150 gfeta
100 mlcream
2 tbspolive oil
½ bunchparsley
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 406 kcal |
|---|---|
| Protein | 22.3 g |
| Fat | 32.1 g |
| Carbohydrates | 5.4 g |
| of which sugar | 4.9 g |
| Fibre | 1.8 g |
| Salt | 1.4 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Dice the pepper and courgette, slice the spring onions, fry in oil in an ovenproof pan for 5 minutes.
- 2
Whisk the eggs with the cream, salt and pepper, pour over the vegetables, crumble the feta on top.
- 3
Set over low heat for 5 minutes, then finish in the oven at 180 °C for 12 minutes.
- 4
Parsley on top, cut into wedges — warm with salad or cold the next day.
