Tomato frittata

A simple, fresh and balanced breakfast, lunch or dinner. This humble tomato frittata ticks all the boxes.

Serves 4


  • 1 tbsp olive oil
  • 1 cup cauliflower florets
  • 1 cup button mushrooms, sliced
  • 6 free-range or organic eggs
  • 1 tbsp filtered water
  • ⅓ cup milk of choice (almond, coconut, dairy)
  • 1 ½ tsp oregano, dried or fresh
  • 1 tsp paprika
  • 6 thin tomato slices
  • ¼ cup parmesan cheese, grated


  1. Combine cauliflower, water and oil in a 25cm pan or skillet. Cover and cook until slightly softened. Arrange mushrooms in pan.
  2. Blend eggs, milk, oregano and paprika together well. Pour over cauliflower mixture. Cook covered over medium heat until eggs are almost set.
  3. Arrange tomato slices decoratively on top and sprinkle with cheese. Cover and cook until eggs are completely set.
  4. Cut into wedges and serve. Can be consumed hot or cold.
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