Fritatta Fabulocity

My classic round-tin fritatta

My classic round-tin fritatta


This, my friends, is my favourite recipe for ensuring every last, remaining vegetable is used, dammit! The asparagus might look a touch sad, the kale a little wilted and the zucchinis, well, kinda floppy.

But you’ll be DAMNED if those veggies go to waste, right? They WILL be eaten, will they not?

Enter… Fritatta Fabulocity. (Catchy, hey?)

Actually, my brother-in-law calls this dish a Lasommelette. You know, as in an Omelette Lasagne. I totally get why – this is hearty stuff. It’s more than just a fritatta.

Most of the ingredients I always have on hand: eggs, fetta, olives, ham, flour, potatoes and some green veggies (If I don’t have fresh, frozen will suffice). The others I just buy on the day or improvise with what I have to avoid hauling two kids to the grocery store. I’ve used chick peas in my fritatta, canned lentils in my fritatta, brussel sprouts in my fritatta, fresh chills in my fritatta and quinoa in my fritatta.

By all means, have a fritatta party and use whatever your heart desires to make that eggy deliciousness (within reason. Don’t be too random)

In all seriousness, that’s the beauty of this dish. Easy peasy and so damn adaptable.

I’ll give you my regular combination of ingredients, and you can either replace or remove what your inner Jamie Oliver tells you to. Okay?


1 large Zucchini (quartered lengthways, then diced into small chunks)
1 large bunch of kale (or baby spinach), chopped
1 bunch of asparagus, diced into small chunks
1 leek, finely sliced (then washed AFTER slicing in a colander to remove all the dirt)
1 punnet of baby roma tomatoes, quartered
3 small washed potatoes, peeled and diced into small cubes
1 large handful of pitted kalamata olives
10 large eggs
1/4 cup plain flour
1 small block of fetta, crumbled (or use to taste)
1/3 cup shaved parmesan or shaved tasty cheese
About 200g of the highest quality shaved ham, chopped
Olive oil
A touch of margarine
Salt/pepper to taste


- Preheat your oven to 190 degrees

- Heat a splash of olive oil in a large, deep chef-style pan (medium/high heat) and fry up the ham to flavour the oil and to make it nice and crispy.

- Remove from pan and add a tiny knob of margarine to the lovely oil.

- Add the leak and coat in the oil/margarine mixture until partly soft.

- Add the zucchini, asparagus, tomato, kale, potato, olives and already cooked ham, mix and cover. Keep checking on the veggies to see their progression and make sure to keep mixing to ensure they all cook evenly. It should look like a wonderful assortment of coloured goodness!

- While the veggie/ham mixture is cooking, crack your eggs into a large mixing bowl and whisk. Then add the flour and whisk again and lastly, add the parmesan for a final whisk.

- Add salt and pepper to your egg mixture (and don’t forget to keep checking on your veggies!)

Icky tip: if you are game like me, remove some mixture with a spoon and taste with your tongue. This should be able to tell you if you need more salt because there is nothing worse than a tasteless fritatta. If this grosses you out, know I also do this with raw meat for my meatballs! Look – if beef carpaccio can be on our menus and athletes can drink raw eggs then surely, for culinary’s sake, I can dabble in a bit of icky rawness?

- Once your veggies are soft (probably ten minutes into cooking) remove from heat and season them with salt and pepper. Pour into the mixing bowl with the egg mixture and stir quickly, coating all the veggies. Crumble the fetta in and have a final quick raw tongue taste (obviously this isn’t compulsory) and season if need be.

- Spray a round, deep cake tin (with a removable base) with olive oil spray and have that ready for the great Fritatta Fabulocity Pour!

- Pour in the mixture, ensuring it’s even all round

- Bake for approximately 30 minutes, depending on your oven. You want a nice golden colour and it should be firm at the top. Remove the base and you should have a nice, round, cake-shaped fritatta of the fabulous kind!

- Serve with a simple side salad, some eggy mayo and a glass of Pinot Grigio!


- Add cooked quinoa to the final mixture to bulk it up! I first got this tip from my fabulous dietician friend, Kerryn Boogaard from A Dieticians Eats.

- You can use any tin/baking tray you want – like the one in the pictures below. I just often use the round removable bottom tin for easy serving/slicing.

- Remove the potato if you think it might be too heavy… Once you’ve made your first fritatta, you’ll tweak it how you like.

- Add some chilli oil and fresh chopped parsley to the final product.

Here are some other variations of Fritatta Fabulocity >>

Using Quinoa and Chorizo

Using Quinoa and Chorizo

Served with feta-stuffed mushrooms

Served with feta-stuffed mushrooms

I want to hear from you! What ingredients would you add to your fritatta?

All comments read, appreciated and responded to. So thank you x
  • Amber Rhodes

    Great recipe idea. And good for getting all those vegetables in the kids!

    • Kat Caravella – Mamma’s Vida

      Thank you – it really is delicious and so adaptable!
      Love your blog btw!

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