Vegetable baked frittata |

Vegetarian Baked Frittata (Kuku)

  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10-12 serves 1x


A wholesome, easy mid week meal that is so yum, but best of all it is very accommodating if you want to substitute any of the vegetables.



A few chopped cups of veggies (mine weighed 500gm) & included:⠀

  • 1 onion⠀
  • 1 leek
  • 1 clove garlic
  • 1/2 capsicum (see I really am scraping the fridge)
  • 6 mushrooms
  • 1 zucchini⠀
  • 1/2 sweet potato ⠀
  • 8 eggs⠀
  • 1 tbspn GF flour
  • 1 tspn GF baking powder⠀
  • Salt & pepper to taste⠀
  • 1/2 tspn of piment d’espelette (or your favourite spice)⠀


  1. Preheat oven to 180*celsius & grease/line a baking tin (I used a springform for ease of removal)
  2. Fry in oil the onions, garlic & any veg that need some softening
  3. Whisk eggs & seasonings in a bowl
  4. All veg go into the bottom of the tin, tip over the egg mixture & bake for around 50 minutes to 1 hour. Check your skewer comes out clean & it’s done
  5. Cool slightly or enjoy cold from fridge either on its own or with a salad


  • “piment d’espelette” is a paprika from SW France, you could use any of your favourite dried spices like basil, tarragon, oregano, cumin or saffron as a substitute
  • fresh herbs would work really well in this recipe too