Veg Frittata

This quick and easy healthy meal was made from fennel, onions, leeks and cavolo Nero grown in our community garden.

Serves 6


  • 2tbs olive oil
  • 2 small fennel bulbs, finely sliced
  • 2 onions, finely sliced
  • 2 small leeks, finely sliced
  • 2 or 3 cavolo Nero leaves, finely sliced
  • 3tbs flour
  • 1tsp baking soda
  • 4 eggs, beaten (in a medium size bowl)
  • Salt & pepper, to taste


  1. Preheat the oven to 150˚C Fan/Gas Mark 2
  2. Pour the oil into a 23cm ovenproof skillet pan and heat for 1 to 2mins. Add all the veg and stir-fry until soft.
  3. Pour the veg mixture into the bowl containing the beaten eggs, and mix. Then gently stir in the flour and baking soda. Season.
  4. Return the egg mixture to the pan, place in the oven and bake until turning golden at the edge, 30min approximately.
  5. Serve warm with fresh salad or coleslaw.


  • A little feta added at Step 3 will make it even more delicious.
  • Will keep in the fridge and will still be tasty in a day or two.