Veggie and Feta Frittata with Vetta SMART Protein Flour

Veggie and Feta Frittata with Vetta SMART Protein Flour

Created by @bodylovenutrition_

Prep & Baking time: 75-80min  Serves: 4-6 slices


  • 1 1/4 cups of  Vetta Smart Protein Self Raising Flour
  • 10 eggs, whisked
  • 1/2 cup milk of your choice
  • 1 medium sweet potato, peeled and cubed
  • 1 medium zucchini, cubed
  • 1 red onion, roughly sliced
  • 1 punnet mini roma or cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • Sprinkle salt and pepper
  1. Preheat your oven to 180 degrees fan forced and line a medium baking tray with baking paper. Add the sweet potato, zucchini and red onion with a drizzle of extra virgin olive oil, salt and pepper and roast for 30 minutes. 
  2. Meanwhile, in a large bowl, combine the eggs, milk and the Vetta SMART Protein Self Raising Flour, whisk well until combined. 
  3. Grease a medium baking dish or oven skillet
  4. Once cooked, add the roasted vegetables into the egg mixture and fold through. Pour the mixture into your greased baking dish or oven skillet and evenly spread out.
  5. Top with the mini tomatoes and sprinkle the feta cheese evenly.
  6. Bake for 35-40 minutes or until cooked through. Serve with your favourite side salad and enjoy this frittata either  hot or cold. 

Nutrition Information 

Per serve (based on 6 portions from frittata) 

  • Energy: 1440kJ
  • Protein: 19.3g 
  • Fat: 20.9g
  • Sat Fat: 5.94 
  • Carbs: 17.9g
  • Sugars: 7.23g
  • Fibre: 4g 
  • Sodium: 405mg