Green Frittata


  • 6 eggs
  • Sea salt and freshly ground black pepper
  • 1 bunch spring onions, roughly chopped
  • 200g green beans, cut into 4cm lengths
  • 200g tender stem broccoli, cut into
  • 4cm lengths 200g frozen peas
  • 80g spinach leaves


Calories columnFat columnSaturates columnSugars columnSalt column
146 per serving
7% %GDA
8g per serving
11% %GDA
2g per serving
10% %GDA
2g per serving
2% %GDA
0.70g per serving
12% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Roughly line the base and sides of a 23cm cake tin with one sheet of parchment paper, making sure there are no gaps – you don’t want the egg to seep through the edge of the tin.

  3. Crack the eggs into a bowl, season with salt and black pepper then whisk until really smooth.

  4. Add the rest of the ingredients and mix really well then tip into the cake tin into an even layer.

  5. Place into the oven to cook for 20 minutes until the eggs are set, and the frittata is golden brown and just risen. Slide out of the paper and cut into wedges to serve.