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A delicious meal suitable for breakfast through to dinner.



Total time

20 minutes


  • 1 tbsp olive oil
  • 1 onion (finely chopped)
  • 1 tsp garlic (minced)
  • 1 red bell pepper (capsicum ), finely chopped)
  • 1 carrot (shredded)
  • 190 g broccolini ((* can replace with broccoli)
  • 150 g peas
  • 6 eggs
  • 2 tbsp whole milk ((* can replace with cream if you prefer)
  • 35 g cheddar cheese
  • 1 tsp dried oregano
  • ½ tsp pepper
  • salt (to taste, do not add salt if serving to baby)


  1. Preheat oven to 220c / 425f
  2. In a mixing bowl, whisk together the egg, milk, cheese, herbs and seasoning.
  3. Heat oil in a 10\" cast iron pan, add the onion and garlic and cook for approx 5 mins. Add the bell pepper (capsicum) and carrot and cook for a further minute. Add the broccolini and cook for a further min. Stir in the peas.
  4. Give your egg mixture a final whisk and pour the mixture over the vegetables. Stir briefly to distribute the mixture evenly across the pan.
  5. Cook on the stove top for approx 1-2 minutes. Just until the edge of the frittata has turned lighter in colour.
  6. Transfer to the oven and bake for approx 8-10 mins, ideally, you should take the frittata out of the oven when the middle still has a SLIGHT jiggle to it or when it is just set and no more.
  7. Cool in the pan for 5 mins and then slice and serve.
  8. View the recipe instructions at

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