Vegetable Frittata

Vegetable Frittata

Get ready for this quick and easy frittata recipe by @littlekalegirl

Makes 6 servings  
Total Time 25 Minutes
Difficulty Easy
Container 2.0L Container 


  • 1 kg potatoes, peeled
  • 1 zucchini
  • 300 g white cabbage
  • 1 white onion, peeled
  • 35 g parsley
  • 2 eggs
  • 1 teaspoon black pepper
  • 1 teaspoon Himalayan salt
  • 2 Tablespoons extra virgin olive oil 


  1. Peel the potatoes.
  2. Cut onion into quarters and zucchini into smaller chunks. Turn your Vitamix blender on to speed 4 and drop onions one at a time, allowing the blender to chop them, followed by parsley and zucchini. Place the mixture in a strainer to remove the moisture.
  3. Turn your Vitamix blender on to speed 4 and drop potatoes in one by one, using your tamper if necessary. Place the potato mixture in a strainer and squeeze the moisture out of the potatoes. You can also use a clean tea towel for this.
  4. Turn your Vitamix blender on to speed 4 and drop pieces of cabbage one by one to chop it.
  5. Place strained potatoes, zucchini, parsley, onion, and cabbage in a bowl.
  6. Add eggs to your Vitamix blender and blend at speed 2 for 20 seconds. Pour the egg mixture on top of the veggies and add potato starch, salt, and pepper, and mix it all together.
  7. Add extra virgin olive oil to a non-stick frying pan and heat it up.
  8. Place scoops of mixture on a heated frying pan and flatten the mixture slightly.
  9. Fry on low heat for 10 minutes on each side or until golden brown.
  10. Serve with yoghurt mixed with shredded cucumber.

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