Veggie Baked Eggs/ Tray Baked Eggs/ Frittata (if you're feeling fancy)












This is a weekly staple of mine – great for breakfast, lunch and dinner (not all on the same day). I make a double batch and then we enjoy it for the next few days – simple. 

Prep Time: 15 minutes 

Cooking Time: 30 minutes 



  • 8 eggs (whisked) with a pinch of salt and pepper added 

  • 1 large onions (diced)

  • 3 cloves of garlic (finely chopped)

  • 1 tbsp. butter 

Broccoli, pea and feta

  • Full head of broccoli (finely chopped)

  • 200g of peas

  • 100g feta, mashed 

Mushroom, spinach and chorizo 

  • 400g mushrooms, finely diced 

  • 400g spinach 

  • 120g chorizo, finely diced 

Mixed veggies (peppers, courgette, red onion)

  • 1 large green, red and yellow pepper – deseeded and cut in half

  • 1 courgette 

  • 1 large red onion 


  1. In a frying pan, add the butter and melt on a low-medium heat and sauté the onions until clear. Then add the garlic for 1 minute. 

  2. Add your veggies of choice to the pan and cook for 5 minutes, you want your veggies to have started to soften. 

  3. Add the whisked eggs and mix

  4. Add the mixture to a 15inch baking tray and bake on 180 degrees for 30 minutes, until there is no runny egg remaining

  5. Remove from the oven and leave to cool.

  6. Cut into slices - I store mine in an airtight container for up to 4 days.

Nutritional-2-pennies: Breakfast is the meal of the day I struggle with most to be low-carb, but frittata always delivers the low carb goods (I make frittata every single week!). Plus, trying the achieve 5-9 portions of non-starchy veg a day requires you to get some at every meal – this recipe is full of vitamins and minerals, plus protein which will keep you fuller for longer. 

I’ve given some frittata suggestions, but the options are endless. Please let me know if you come up with any killer combinations.