Servings: 4 · Prep Time: 25 mins · Cooking Time: 15 mins
Total Time: 40 mins

Lunch | Snacks | Low Carb

A frittata is a brilliant way for using up cooked meats, fish or veggies from your fridge. Make one up on a Sunday night and enjoy it throughout the week as a lunch on the go, a snack or for dinner with some homemade low carb bread and a light salad with a homemade vinaigrette. This frittata is a really simple to make, packed with flavour and texture and you can add / adapt it however you like.


  • eggs (8 large)
  • olive oil (1 tbsp)
  • roasted courgette (100 g)
  • black olives (5 tbsp)
  • parmesan (3 tbsp)
  • roasted tomato (8 halved)
  • roasted red onion (1 whole, sliced)
  • salt and pepper (to taste)


Preheat grill to 180C.
Crack eggs in to a large jug or bowl and whisk with some sea salt and pepper.
Heat olive oil in a large non stick ovenproof frying pan.
Add the eggs and move the mixture around a bit to bring up the egg. Add in the roasted veg: red onion, tomato, olives and courgette.
Keep swirling the mixture back round the pan, filling in any gaps.
Leave it to cook for a few minutes until the base is set.
Grill for 5 minutes until cooked through. Add parmesan and parsley.
Allow to cool slightly before removing from the pan and serving. Or seal in an airtight container once cool and keep in the fridge until required.