Super Easy Vegie Frittata

A really easy and gluten-free frittata


Any veggies you can tolerate

I stick to

  • Zucchinis
  • Pumpkin
  • Carrots
  • Eggplant
  • Tomatoes
  • 8 eggs
  • Cheese: edam/tasty plus parmesan
  • Quark (optional)


  1. Peel all veggies and thinly slice.

2. Preheat oven to 180 C

3. Get a shallow baking dish (porcelain) and line with baking paper

4. Layer all veggies in a pan.

5. Start with one full layer of each veggie.

6. Once the first layer of each is complete, top with a layer of cheese. Then repeal with veggies until you get near the top of the dish.

7. Beat the 8 eggs and mix with quark (a few tbsp should do).

8. Add Himalayan sea salt and pepper.

9. Pour mixture over the veggies, it should sit near the top, nice and level.

10. Top with more cheese and sprinkle grated parmesan to finish.

11. Bake for approx 30 minutes.

12. Time will vary depending on ovens, so watch for cheese going nice and brown

The longer you cook this dish, the softer the veggies will be.

Submitted by MaryJane

Prep time

Less than 15 minutes

Cooking time

50-60 mins


This recipe serves 2