Vegetable Frittata

Dr. Karen Lindsay, & Professor Fionnuala McAuliffe,

Serves 2


2 tbsp olive oil

1 medium red onion, peeled and finely sliced

2 tsp Herbes de Provence or mixed herbs

8 button mushrooms

1 red and 1 yellow pepper, deseeded and sliced

1 small head broccoli, cut into florets

4 small new cooked potatoes, cut into chunks

50g frozen peas

2 garlic cloves, peeled and crushed

¼ tsp chilli flakes

½ bag baby spinach

8 cherry tomatoes, halved

4 large eggs, beaten

50g feta cheese, crumbled

Salt and freshly ground black pepper



  1. Heat the oil in a large frying pan, add the onion and herbs and cook for 2-3 minutes.
  2. Add all the vegetables, garlic and chilli flakes and cook for a few minutes or until the vegetables are softened.
  3. Stir in the baby spinach leaves and then dot the tomato halves around the pan on top of the vegetables.
  4. Pour over the eggs and scatter the feta cheese on top. Season with salt and pepper.
  5. Cook for a few minutes until the eggs are starting to set and then place under a medium hot grill to finish cooking. Serve with sweet potato wedges and a green salad.



Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.

Dr. Karen Lindsay is a Postdoctural Fellow