Veggie Frittata

Gluten free │ Vegetarian │ FODMAP Friendly Alternative Provided │ Nut free │ Paleo

Veggie Frittata

Veggie Frittata

Serves: 8 | Total Time: 15 minutes preparation + 45 minutes baking


  • 400g butternut pumpkin, de-skinned and thinly sliced (ie. 4mm thick)
  • 1 zucchini, sliced long ways
  • ½ onion^, finely diced
  • 100g semi sun dried tomatoes
  • 30g goat’s feta (or danish feta)
  • 1 cup fresh basil leaves, roughly torn
  • 10 free-range eggs
  • ½ teaspoon turmeric
  • ¾ teaspoon iodised sea salt
  • ¼ teaspoon cracked black pepper

I recommend using organic produce, where possible

FODMAP Friendly Alternative: omit onion. Note: the amount of butternut pumpkin per serving is within the permissible amount for low fodmaps diet. 


  1. Preheat oven 170 degrees Celsius.
  2. Prepare vegetables: peel and slice pumpkin, slice zucchini and dice onion. See picture below.
  3. In a bowl, add eggs, turmeric, salt and pepper. Whisk until combined.
  4. Using a 22x22cm ceramic dish, place 1 layer of pumpkin slices on base, then scatter diced onion over, then add a layer of zucchini, scatter of sundried tomatoes, basil leaves and feta. Pour half egg mixture over vegetables. Tip dish slightly if needed to create an even spread. See pictures below.
  5. Add a second layer of pumpkin, onion, sundried tomatoes, basil and feta. Pour remaining egg mixture over vegetables. Do not worry that vegetables are not completely covered.
  6. Place in oven and set timer for 15 minutes.
  7. After 15 minutes, remove from oven. Using a spatula, press vegetables down until mixture makes a light covering over all vegetables. Place back in oven and bake for a remaining 30 minutes.
  8. Serve and enjoy with a side salad!!
  9. This dish makes for an excellent lunch – hot or cold! If you make it on the weekend, lunch is done prepared for the week ahead!





1 Comment

  1. This is SO delicious – yummm 😊