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+ servings
Vegetable Frittata in Cast Iron Pan

Vegetable Frittata

A delicious meal suitable for breakfast through to dinner. 
Course Breakfast / Lunch / Dinner
Cuisine Western
Keyword Vegetable Frittata
Prep Time 5 minutes
Cook Time 20 minutes
5 minutes
Total Time 20 minutes
Servings 6
Calories 162kcal


  • 1 tbsp Olive Oil
  • 1 Onion, finely chopped
  • 1 tsp Garlic, minced
  • 1 Red Bell Pepper (Capsicum), finely chopped
  • 1 Carrot, grated
  • 190g (1 bunch of 8 stems) Broccolini * Can replace with broccoli
  • 150g (1 cup) Peas
  • 6 Eggs
  • 2 tbsp Whole Milk * Can replace with cream if you prefer
  • 35g (1/2 cup) Cheddar Cheese
  • 1 tsp Dried Oregano
  • 1/2 tsp Pepper
  • Salt (to taste) *Do not add salt if serving to baby.


  • Preheat oven to 220c / 425f
  • In a mixing bowl, whisk together the egg, milk, cheese, herbs and seasoning. 
  • Heat oil in a 10" cast iron pan, add the onion and garlic and cook for approx 5 mins. Add the bell pepper (capsicum) and carrot and cook for a further minute. Add the broccolini and cook for a further min. Stir in the peas. 
  • Give your egg mixture a final whisk and pour the mixture over the vegetables. Stir briefly to distribute the mixture evenly across the pan. 
  • Cook on the stove top for approx 1-2 minutes. Just until the edge of the frittata has turned lighter in colour. 
  • Transfer to the oven and bake for approx 8-10 mins, ideally, you should take the frittata out of the oven when the middle still has a SLIGHT jiggle to it or when it is just set and no more.
  • Cool in the pan for 5 mins and then slice and serve. 


If cooking for a baby make sure to cook the vegetables until very soft and cut to age-appropriate size. 
Nutritional Information is a rough guide only, calculated using an online nutrition calculator. 


Calories: 162kcal | Carbohydrates: 10g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 120mg | Potassium: 229mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3365IU | Vitamin C: 66.5mg | Calcium: 111mg | Iron: 1.7mg