Servings: 8  |  Prep time: 10 mins  |  Cook time: 20 mins

Nutritional information: (average serve)

  • Calories: 188
  • Protein: 11g
  • Carbs: 3g
  • Fat total: 15g


2 tbsp Olive oil

1 1/2 cups Mushrooms (sliced)

1 cup Bell peppers (cut into thin 1-inch strips)

1 cup Zucchini (cut into quarter moons)

8 large Eggs

1/4 cup Heavy cream

3/4 tsp Sea salt

1/4 tsp Black pepper

2/3 cup Cheddar cheese (shredded)


Step 1

Preheat the oven to 175 degrees C

Step 2

Heat the oil in a 10-inch cast iron skillet over medium heat.

Step 3

Add the vegetables. Sauté for 6-10 minutes, stirring occasionally, until vegetables are browned and soft, and any extra moisture has sizzled away.

Step 4

Meanwhile, in a large bowl, whisk together the eggs, cream, salt, and pepper.

Step 5

Pour the egg mixture into the pan and add the cheese. Stir together gently.

Step 6

Transfer the pan into the preheated oven immediately. Bake the frittata for 15-20 minutes, until the top is puffy but just set in the centre. (Do not over bake or let it brown.) Remove from the oven and let it cool for a few minutes before slicing.