Vegetable Frittata Slice with Green Salad

A vegetarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 399 kcal, 27g protein, 23g carbs, 22g fat and 7g fibre per serving (approximate)
  • About 20 minutes, preparation and cooking
  • Estimated cost £2.30–£3.16 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 3 eggs
  • 1 courgette
  • 1 red pepper
  • ½ onion
  • 1 tsp olive oil
  • 2 generous handfuls mixed leaves (about 60g)

Method

  1. Slice or chop courgette, red pepper and onion, then cook them in olive oil in a non-stick pan over medium heat until softened.
  2. Beat the eggs in a bowl and season lightly, then pour into the pan and cook over medium heat until just set, finishing under a hot grill until the top is firm.
  3. Season to taste and serve with the mixed leaves.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Eggs. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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