In a Flash Frittata

I usually work out at lunchtime. However, last night I wanted to try a new class – hot yoga. ‘What a great idea!” I thought as I stepped outside into the 80 degree sunshine on my way to class.

The ensuing yoga consisted of positions and contortions I didn’t know my body was capable of, and in fact, for 95% of the time it was not. One hour later, having twisted and turned myself into sweaty oblivion, I felt surprisingly relaxed, pliable and HUNGRY. I’m usually eating my dinner by now.

Whilst breaking the world record for taking the fastest shower, I contemplated what I could make for dinner that would be on the table quicker than a yogi can say “Namaste”! So I made this ‘In a Flash’ Frittata recipe with zucchini (a.k.a. courgette), potato, onion and pepperoni (vegetarians can ditch the pepperoni).

Start by pre-heating the oven to 400ºF. Cut the zucchini and potato into slices. Then place in a non-stick ovenproof skillet with the onion and pepperoni, season with salt and pepper, and sauté until tender.

Cut the Zucchini 250

Whisk the eggs in a bowl and then mix in the parmesan and the cream. Season with a little salt and pepper.

Whisk Eggs 250

Now pour the egg mix over the sautéed vegetables and bake in the oven for 15 minutes, or until the frittata has set.

Frittata in Pan 250I served the frittata with a mixed leaf salad, tomatoes and golden peperoncinis.

In a Flash Frittata

  • Servings: 2
  • Difficulty: Easy
  • Print


1 Zucchini
1 Large White Potato
¼ Cup Chopped Onion
¼ Cup Chopped Pepperoni (optional)
8 Eggs
½ Cup Grated Parmesan
¼ Cup Cream
Salt & Pepper to Season


Pre-heat the oven to 400ºF.

Slice the zucchini and potato. Sauté with the onion and pepperoni in a medium non-stick ovenproof skillet until tender. Season with a little salt and pepper.

Whisk the eggs in a bowl and mix with the parmesan and cream. Season with a little salt and pepper.

Pour the egg mix over the vegetables and bake for 15 minutes or until set.

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