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Vegetable Frittata


Have You Tried Vegetable Frittata?

What a tasty dish, so easy to make too. You can make it ahead and enjoy this at a picnic. It also makes a quick and healthy small meal or snack. Vary the vegetables to suit yourself. You will find that many frittata recipes contain potatoes, tomatoes, eggplant and bell peppers, these are vegetables that you may want to avoid for a few months to see if they are potential psoriasis triggers. You will be able to read a lot more about diet in The Psoriasis Diet, a comprehensive book that is only one of 12 books that make up The Psoriasis Program.

Option: You can add different kinds of cooked meat to this frittata recipe if you are a non-vegetarian, otherwise, just leave any meat out and go vegetarian.


  • 2x   medium (500g) sweet potatoes
  • 1 x tablespoon of olive oil
  • 1 x medium red onion sliced
  • 250g broccoli, chopped
  • 2  spring onions,  sliced
  • 8 eggs lightly  beaten
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated tasty cheddar cheese
  • ¼ cup chopped fresh chives


  • Grease a deep 22cm round cake pan, cover base with baking paper.
  • Cut the sweet potatoes into 2cm cubes.
  • Heat oil in large non-stick pan, add sweet potatoes and onion, cook, stirring, about 10 minutes or until sweet potatoes  are just tender, cool slightly.
  • Place broccoli and sliced spring onions in bowl, cover with boiling water, stand 2 minutes, drain, pat dry.
  • Combine sweet potato mixture with broccoli.  In prepared pan, pour  over combined remaining ingredients.
  • Bake in moderate oven for about 45 minutes or until set.
  • Stand  10 minutes  before turning out.
    Serves 6