Vegetable Frittata Recipe

Tex-Mex baked veggie frittata

  • serves 4
  • Easy

Try our quick and easy frittata with roasted red peppers, spring onions and punchy pickled jalapeños. This vibrant vegetarian meal makes for great leftovers to brighten up lunchtime at work


*This recipe is gluten-free according to industry standards



  • spring onions 4, finely chopped
  • olive oil 1 tbsp, plus extra for the tin
  • spinach 100g, chopped
  • soft cheese 3 tbsp
  • eggs 6
  • cheddar 50g, finely grated
  • sliced pickled jalapeños 2 tbsp, drained and chopped
  • roasted red peppers from a jar, 2, diced
  • coriander a handful, chopped
  • soft flatbreads to serve
  • chilli sauce to serve, (optional)


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Oil and line a 23cm round cake or deep flan tin with baking paper – scrunch up the paper a few times so it becomes pliable, then push into the bottom of the tin. Fry the spring onion in 1 tbsp olive oil in a small pan until tender. Add the spinach and cook until wilted, turning up the heat to evaporate any excess liquid, then season and cool slightly.

  • Step 2

    Put the soft cheese in a bowl, beat until soft, then gradually whisk in the eggs, add lots of seasoning, then stir in the spinach mix, cheddar, jalepeños, peppers and coriander. Pour into the lined tin and bake for 12-15 minutes or until puffed, lightly golden and just set. Serve with flatbreads and chilli sauce, if you like.

Check out more of our best frittata recipes here...

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Nutritional Information

  • Kcals 262
  • Fat 20.2g
  • Saturates 8.8g
  • Carbs 3.7g
  • Sugars 2.3g
  • Fibre 0.5g
  • Protein 15.9g
  • Salt 0.9g