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A delicious economical dish perfect for breakfast, lunch or dinner.

This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Vegetable Frittata


  • 30 ml (2 Tbsp) oil
  • 1 onion, coarsely chopped
  • 1 red sweet pepper, thinly sliced
  • 2 garlic cloves, finely pressed
  • 1 can (410 g) Rhodes Mixed Vegetables, drained
  • salt and freshly ground black pepper to taste
  • 45 ml (3 Tbsp) chopped fresh parsley
  • 8 eggs, beaten
  • 125 ml (1/2 cup) cream
  • 1 wheel feta cheese, finely crumbled
  • rocket leaves, for serving

Chef's hint: Replace the sweet pepper with mushrooms, baby marrows or anything else you fancy.
Add bite by adding 8-10 chopped Peppadews to the mixed vegetables.

Replace the feta with Cheddar, blue cheese or even brie.


Preheat the oven to 220C. Heat the oil in a 24cm oven-proof pan and fry the onion, sweet pepper and garlic until soft. Add the mixed vegetables and fry briefly until warmed through. Season to taste. Beat the parsley, eggs and cream together and pour over the vegetable mixture. Keep the pan over a low heat until the egg mixture has almost set. Sprinkle the feta over and place the pan in the oven until the egg is cooked and golden brown. Sprinkle the rocket over and serve with wholegrain bread and salad.

Serves 4-6