Vegetable Frittata


  • 550g of baked vegetables (great to use leftovers!) – e.g. onions, potato, sweet potato, pumpkin, carrot, capsicum, zucchini, mushrooms and/or peas);
  • 150g Feta Cheese
  • 2 cups of chopped spinach
  • 4 rashers rindless bacon (optional)
  • 6 eggs
  • 250g low fat cottage cheese or ricotta
  • Salt and pepper to taste
  • ¼ cup of cheddar cheese
  • 2 x Tbsp parmesan cheese
  • Garden Salad and grain bread* (if specified), to serve


  • Preheat oven to 200⁰C and grease a large baking dish (or muffin tray also works well).
  • Chop up roast vegetables into bite-sized pieces and add to the dish.
  • Chop the spinach and briefly place in the microwave to wilt. Once done (around 2mins) add to the roast vegetables.
  • If using bacon, chop into small pieces and fry in a pan or between sheets of paper towel in the microwave. Then add to the vegetables in the dish.
  • Chop up the feta into bite-sized pieces and also add to the dish.
  • Beat the eggs and cottage cheese together, season with salt and pepper, then add to the vegetables. Stir the mixture to combine.
  • Sprinkle the cheese on top and bake for 20-25mins until set.
  • Cut into slices and serve with side salad and corn if specified.

FODMAP adaptable:
Choose low FODMAP vegetables (e.g zucchini, potato, capsicum, carrot)
Substitute cottage cheese/ricotta for low FODMAP option (e.g goats cheese, mozzarella) – keep to 1/2 cup
Keep feta to 1/2 cup