Julie Goodwin’s vegetable frittata recipe is an easy, cheesy and delicious way to enjoy your daily greens.
Ingredients
Method
Preheat oven grill to 200°C (180°C fan-forced).
Place a 28cm ovenproof non-stick frying pan (inside top measurement) over medium heat. Add the oil and cook the onions and asparagus for 1 minute. Remove from the pan.
In a medium bowl, whisk the eggs and milk together, and season with salt and freshly ground white pepper. Pour the egg mixture into the pan, then add the spinach and half the mozzarella and half the cheddar cheese. Add a few dill leaves to the pan and stir gently with a spatula, lifting the egg from the bottom of the pan.
When the mixture is starting to thicken, arrange the ingredients so they are fairly evenly distributed over the base of the pan. Sprinkle over the remaining cheeses and place the pan on the bottom shelf of the oven grill.
After about 8 minutes, the vegetable frittata will be golden brown on top and just set in the middle. Remove from the oven using a mitt as the handle will be very hot. Place a large plate over the top of the pan and invert to remove the frittata. Place a serving plate over the bottom of the frittata and invert again, so that it is right-side up.
Toss the grape tomatoes, rocket, extra oil and balsamic glaze in a medium bowl and place on top of the vegetable frittata to serve.
Test Kitchen tip
Vegetable frittata is not suitable to freeze or microwave.
This vegetable frittata recipe was first published in The Australian Women’s Weekly magazine in February 2016, and published online in 2026.
