Quick & Easy Low fat frittata

A seriously quick and easy (so quick that I didn’t have time to take a piccy) dinner is this roast vegetable frittata I made up from what was in my fridge and variation on a few recipes.  I made it low fat by substituting cream with skim milk; and using low fat mozzarella instead; and adding fresh herbs to compensate.

Ingredients (serves 4 for meal with salad)

  • 1 eggplant, sliced into 5mm thick slices
  • 2 zucchini, sliced lengthways into 5mm thick slices
  • 1 sweet potato, peeled and sliced into 5mm thick slices
  • 300g sliced mushrooms
  • 2 cloves garlic, finely chopped
  • 1 medium onion, sliced
  • 6 free range eggs
  • half cup of skim milk
  • 1 cup grated (low fat) cheese
  • 2 tablespoons chopped parsley and/or basil; or pesto


  1. Grease a grill pan with olive oil and grill eggplant, zucchini and sweet potato and set aside (sweet potato may need to be parboiled first if you’re time poor)
  2. In a wok or frypan, add 2 tablespoons olive oil, and on a medium heat, saute garlic and onion, until onion is caramelised and softened.  Add mushrooms and cook until soft.
  3. Line a square cake tin with baking paper; and layer eggplant, followed by zucchini, then sweet potato.
  4. Pour mushroom/onion mixture on top.
  5. Beat eggs and herbs in a bowl. Add milk
  6. Slowly pour egg mixture onto vegetables, allowing to seep in between.
  7. Bake in a 180 degree oven for 25 mins until set.
  8. Slice into wedges and serve warm or cold – perfect for a picnic!

2 Responses to “Quick & Easy Low fat frittata”

  1. tin yan Says:

    wow! that sounds really good, but then all the slicing and dicing will take me very long, but i’m keen to try it ;)

  2. Low Fat Recipes Says:

    Nice post and very interesting article,,We can cut fat without denying yourself the pleasure of good eating. There are some easy and delicious recipes to help us on your way to a low-fat way of life such as use a wonderful Low Fat Recipes.

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