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Vegetarian Italian Frittata

What I love about this dish is the versatility. It’s great for breakfast, lunch, or dinner. The addition of bay leaves and oregano brings out the flavours. You can substitute the milk for soy, coconut, or other non-dairy products.


  • 2 medium mushrooms
  • 1/2 a red pepper
  • 1/2 an onion
  • 1 clove garlic
  • 4 eggs
  • 100ml milk
  • 2 bay leaves
  • 1 tsp of dried oregano
  • Salt and pepper
  • Olive oil


Heat the oil in the saucepan and add the onion, pepper, and mushroom. Cook until browned, then add the garlic and bay leaves, cooking for a further minute.

Crack the eggs into a jug then add the milk, oregano, and seasoning. Beat until mixed.

Pour the mixture into the saucepan, immediately turn the heat to its lowest setting, and place a lid on the saucepan.

Leave for 10 to 20 minutes until the mixture is set (it shouldn’t wobble), then cut into servings!

Recipe by Keith Foskett