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Loaded Veggie Frittata

Updated: Apr 2, 2020

If you have half an hour then you have time to make this amazing Loaded Veggie Frittata! It would make the perfect breakfast or lunch; packed full of fresh vegetables, cheese, and eggs. It’s the perfect way to fuel your journey.

Ready In: 30 mins

Serves: 6


  • 4 cups of roughly diced pumpkin (I used Japanese Pumpkin)

  • 1 cup red capsicum diced

  • 1 cup mushrooms diced

  • 1 cup broccolini florets diced

  • NOTE: adapt pumpkin, capsicum, mushroom and broccolini measurements to ensure you can fill 1/2 of whatever sized tray you are using before adding the other ingredients

  • 200g Danish feta cheese, crumbled

  • 10 eggs, lightly beaten

  • 1 bunch of green shallots, thinly sliced

  • Extra virgin olive oil

  • Salt and pepper to taste


Step 1. Preheat oven to 200°C. Grease tray with olive oil or line base with baking paper

Step 2. Place pumpkin in large microwave-safe bowl, cover and cook on high stirring for 5 minutes or until just tender

Step 3.Combine pumpkin, crumbled feta, green shallots, broccolini, capsicum and egg. Stir to combine. Add salt to taste and transfer egg mixture to prepared tray

Step 4. Bake in oven for approx. 25 minutes or until firm

Step 5. Sit for 5 minutes before serving and that's it!

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try this recipe or share an image of your meal prep on social media, so that I can feature you on my Instagram story

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