Serves: 4

Nutritional Information Per Serve:

  • 294 Calories
  • 22 g Protein
  • 20 g Fat
  • 5 g Carbs


  • 1 tbsp olive oil, plus extra for greasing
  • 1 medium red onion, peeled and finely chopped
  • 1 red capsicum, de-seeded and cut into roughly 1.5 cm chunks
  • 1 medium zucchini, trimmed and cut into roughly 1.5 cm chunks
  • 100 g goat’s cheese, cut into small chunks
  • 8 medium eggs
  • sea salt & freshly ground black pepper


  1. Preheat the oven to 200C/fan, 180C/gas. Grease and line the base of a 20 cm square cake tin (not loose-based) with non-stick baking paper.
  2. Heat the oil in a large non-stick frying pan and gently fry the onion, capsicum & zucchini for 5 minutes, or until softened.
  3. Tip vegetables into the prepared tin nd spread to the sides. Scatter the goat’s cheese all over the vegetables.
  4. Whisk the eggs in a medium bowl with sea salt and lots of ground black pepper until thoroughly combined. Pour over the cheese & vegetables and bake in the preheated oven for 20 minutes or until the frittata has set and is slightly puffy and golden brown.
  5. Cut into squares or bars to serve. Can be enjoyed warm or cold.