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Broccoli & Zucchini Frittata





  • 2 zucchinis, grated
  • ½ cup low-fat grated cheese (I use Live Free)
  • ½ head broccoli, florets sliced
  • 5 sundried tomatos, sliced
  • 8 free-range eggs
  • 2 tablespoons unsweetened almond milk
  • sea salt and pepper, to taste


  1. Pre-heat oven to 180°.
  2. In a medium glass dish, mix cheese, tomatoes, broccoli and zucchini.
  3. In a jug, lightly whisk eggs with milk and seasoning, then pour into glass dish.
  4. Using a spoon, lightly press down on vegetables until just submerged under egg mixture.
  5. Bake for 25-30 minutes until eggs has set.
  6. Serve two slices with a light side salad for a tasty lunch.


Add any vegetables you prefer. Delicious with cubes of pumpkin and feta, or basil and cherry tomatoes. Get creative!

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

  1. I cooked this at 180 F for 30 minutes, and the eggs were completely uncooked. Not even a little bit cooked! You may need to adjust temp/cook times..

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