Egg frittata with veggies

Stephania Mitsides


Preparation Time:

15 min

Cooking Time:

20 min


4 servings
Category:For Kids | Oven Dishes

Made with

Vegetable Bouillon Powder


  • 4 eggs
  • ⅓ cup milk
  • ⅓ cup grated cheese
  • 1 tsp Mitsides Vegetable Powder
  • ½ tsp smoked paprika
  • 1 onion, chopped
  • 1 orange bell pepper, chopped
  • 1 tomato, chopped
  • 1 carrot, chopped
  • 2 Tbsp sweetcorn
  • 1 tsp olive oil
  • ½ tsp mixed herbs


Preheat the oven to 180°C.
In a bowl mix the eggs, milk, cheese, vegetable powder and paprika.
In a medium sized cast iron skillet (or ovenproof frying pan) heat the oil and add the onions. When softened, add the carrots and orange peppers and cook for a few minutes, adding a bit of water so that they don't stick to the pan. Add the tomatoes and corn and cook for 2 more minutes. Add the egg mixture to the pan, mix quickly and place in the oven. Bake for about 20 minutes until the surface is golden brown. Slice in 4 and serve!
Note: You can use any vegetables you like for this frittata!

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