a small egg frittata with veg

Mini Frittata

These mini frittatas are a great option for a mid morning/afternoon snack. My snacks are usually sweet e.g. protein balls, Greek yoghurt and berries, banana bread etc. so these are a great savoury option, and they taste good hot or cold.

Not only are they low in carbohydrates, they provide approximately 17g protein, while still tasting delicious.


  • 2 Egg whites (100g)
  • 1 Egg
  • ½ Tomato
  • ¼ Onion
  • ½ Zucchini


  1. Thinly slice/dice the onion, tomato and zucchini
  2. Mix vegetables with the eggs & egg whites and transfer into two individual ramekins. (Tip: Cut a piece of baking paper the size of the ramekin you’re using, and slightly spray with olive oil before pouring in the egg mixture)
  3. Bake in a moderate oven for 20-25 minutes, or under cooked through and golden on top. Season with salt and pepper to taste.

    * If making ahead, wrap in aluminium foil and store in the fridge.

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