Vegetable frittata

This versatile dish can be made using any combination of vegetables, herbs and spices.


Vegetables Handful, any combination
3 medium Chicken Eggs
1tsp Herbs Your favourite


You can use any combination of vegetables for this frittata - such as courgette, onion, mushroom, peppers, aubergine, tomatoes, asparagus, sweet potato, broccoli, green beans, peas...the list goes one. Just choose whichever suit your diet. Be aware that peppers, aubergines and tomatoes are nightshades (in case you are following a nightshade-free diet!).

You can also use whatever herbs and spices you fancy - such as basil, oregano, mixed herbs...

In this recipe I've used orange and red peppers, asparagus, mushroom and courgette with basil.

To make the frittata:

  1. Preheat oven to 180c (350F).
  2. Beat the 3 eggs together in a bowl, beat in your herbs and some salt and pepper and then add the mixture to an oven proof dish (make sure the dish is non-stick, or grease it/line it with grease proof paper first to make sure your frittata doesn't stick to the bottom of the pan). Make sure the eggs cover the bottom of the pan - around 1-2cm thickness.
  3. Chop your vegetables into thin slices and arrange them in the egg mixture.
  4. Put in the oven for around 30 minutes. When the frittata is ready it should be turning a golden brown colour.

Enjoy on its own or with a salad.

Emily Bridges

Co-founder IBDrelief

Co-founder of IBDrelief.

Find this article useful?

Why not sign up to our mailing list and receive regular articles and tips about IBD to your inbox?