A friend of mine gave me this recipe recently and said it was a great standby to have in the fridge for an easy lunch. Since it is a rainy day and I had all the ingredients in the house, I decided to give it a go today. This is a very thrifty, yet healthy and delicious meal. You can basically use any vegetables you like, leftover baked vegetables work well. Today I used onion, red capsicum and spinach as I didn’t have any leftover baked pumpkin or potato. You can use either ricotta, sour cream or yoghurt as the dairy component. I used yoghurt since I usually make that at home, so often have that on hand. You can find the recipe for home-made yoghurt here. The frittata turned out just great, I’m so thankful to have friends to share ideas with and receive inspiration from!

Frying the onion, garlic and red capsicum.
Frying the onion, garlic and red capsicum.


  • 1 small pat of butter
  • 1 large onion
  • 2 cloves garlic (minced)
  • 4 – 5 cups of diced/chopped vegetables
  • 6 eggs
  • 250 g ricotta or 1 cup of either sour cream or natural yoghurt
  • ½ to 1 cup grated cheese (optional)
  • 1/2 tsp salt (adjust to taste)
  • pepper to taste
  • nutmeg to taste


  1. Place butter in frying pan
  2. Fry onion, garlic, and vegetables until slightly softened
  3. Place into a greased pie dish, casserole dish or baking pan
  4. In a separate bowl whisk eggs and ricotta or (sour cream or yoghurt) and salt and pepper
  5. Pour egg mix over vegetables and gently stir in with a fork
  6. Sprinkle cheese on top (if using)
  7. Sprinkle nutmeg on top
  8. Bake at 180C / 350 F for 30 – 35 mins
Add the spinach to wilt.
Add the spinach to wilt.
All ready to put in the oven.
All ready to put in the oven.

Serve with salad