Red Pepper, Zucchini and Feta Frittata

by Sophie Middleton

July 30, 2016

Frittatas are the new pizza. They’re enjoyed around the clock and can be filled with whatever you fancy. Think of a nice summer quiche, minus the pastry and double cream. You’re then instantly cutting back on a significant amount of unnecessary calories and extra fat.

My mother had this for lunch and asked me for the recipe straight afterwards. To be honest, I think the touch of feta cheese sprinkled over the frittata just about pushed her over the edge.

The key to getting this right guys is by keeping it simple. I’d advise picking four ingredients at max. Perhaps choose a meat as one of them and the rest your favourite combination of veggies and cheese. To make the frittata even more like pizza, you could add a layer of oregano tomato sauce at the end and then place some cheese on top of that. You’ll thank me later. 

Think of this like a vegetable and egg based deep dish pizza, but so much yummier.

Remember to instagram us your own recipe with our tags @theryelife and hashtags #theRYElife and #RYEKitchen.

Click here to download your printable recipe

Quick Look
Servings - 6
122 - Calories
Time : 50 Mins


  • 6 eggs
  • 25g butter
  • Half a sliced white onion
  • One sliced Red Pepper
  • One chopped zucchini
  • 45g feta cheeseMethod:
  1. Pan fry half a sliced white onion in butter for 5 minutes on medium heat and preheat the oven to 180C
  2. Add the red pepper and cook for another 5 minutes
  3. Add the zucchini and leave to cook for 10 minutes, stirring every 3-4 minutes
  4. Make sure that the pan you are using is oven-friendly – otherwise transfer the vegetables into a oven-friendly dish.
  5. Crack 6 eggs into a bowl and whisk. Pour the eggs on top of the vegetables, making sure they cover the vegetables
  6. Crumble the feta cheese and distribute evenly over the egg and season with salt, pepper and any fresh herbs
  7. Place the dish in the oven for 20- 25 minutes and eat hot or cold!

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
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