• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 4 eggs, lightly beaten
  • 1/2 cup cream
  • 2 tbsp grated cheddar cheese
  • Adequate salt and pepper to taste
  • 1 tbsp olive oil
  • 1/8 tsp dried oregano
  • (A)
  • 25g shredded carrot
  • 25g finely chopped cauliflower
  • 25g finely chopped broccoli
  • 2 cherry tomatoes, diced


  1. Whisk eggs, cream and cheese in a jug. Adjust with salt and pepper to taste.
  2. Heat olive oil in a nonstick saucepan. Add ingredients (A) and toss briefly. Pour combined cream and egg mixture over the vegetable mixture. Allow to cook for 1-2 minutes.
  3. Carefully flip the frittata over onto a 20cm round cake pan. Sprinkle the top with dried oregano.
  4. Bake in a preheated oven at 180°C for 15-20 minutes or until golden and set. Serve at once.

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