Vegetable Frittata
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  • Prep time 10 '
  • Total time 30 '


  • 3 tbsp Philadelphia Original
  • 125 g / 4 1/2 oz chestnut mushrooms, sliced
  • spray oil, for frying
  • 3-4 cooked new potatoes (leftover boiled or baked potatoes are perfect for this), cut into rough chunks
  • 1 red pepper, thinly sliced
  • 75 g / 2 1/2 oz baby spinach, roughly chopped
  • 100 g / 3 1/2 oz cherry tomatoes, halved
  • 8 free-range eggs, beaten
  • 1 courgette, cut in half lengthways and sliced into half moons
  • salt and black pepper
  • crunchy salad leaves, to serve


  • Preheat your grill to medium-high.
  • Spray a non-stick frying pan with a little oil and fry the mushrooms, potatoes, courgettes, red pepper and cherry tomatoes for 5 minutes, stirring frequently, until they turn golden. Set aside in the pan.
  • Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out any excess water in paper towel.
  • Beat the eggs and Philadelphia Original in a large bowl. Add the chopped spinach and whisk together, then season with salt and plenty of black pepper. Pour the mixture into the frying pan over the vegetables and place the pan back on the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top).
  • Place the pan under a grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges. Serve with a crunchy salad for a maximum veggie hit.


Nutritional Information

Typical values Per Serving
Energy 1235.3 kj
Energy 295.0 kcal
Fat 19.0 g
Carb 10.0 g
Protein 20.0 g
Saturated fat 8.4 g
Salt 2.5 g
Dietary fibre 3.0 g
Sugars 5.3 g