Vegetable frittata with mushrooms, spinach and avocado

Vegetable frittata with mushrooms, spinach and avocado
  • Serves: 4
  • Prep: 10 mins
  • Cook: 35 mins

Popular vlogger Barry Lewis of My Virgin Kitchen has created an amazingly tasty fully loaded vegetable frittata - a perfect main meal for the whole family!



  • 8 British Lion eggs
  • 8 cherry tomatoes, sliced
  • 6 button mushrooms, sliced
  • Handful of fresh spinach
  • 4 tbsp. sweetcorn
  • ½ courgette, sliced
  • 3 spring onions, sliced
  • 1 pepper, sliced roughly
  • 1 avocado, peeled and chopped into chunks
  • Handful of fresh parsley
  • Large handful of extra mature cheddar cheese
  • Sweet chili sauce and side salad to serve


  1. Add the vegetables and cheese into a bowl and stir with a spoon to combine the ingredients.
  2. Crack the eggs into a separate bowl and beat them.
  3. Mix the egg and vegetables together and season.
  4. Pour the mixture into an ovenproof dish and add some cheese and black pepper on top.
  5. Bake in the oven at 160C for 35 minutes or until golden.

Recipe courtesy of Barry Lewis of My Virgin Kitchen

Click on the stars to rate this recipe:

3.5 / 5 rating (172 votes)

You might also like

Chickpea and courgette eggah

Chickpea and courgette eggah

A lovely light summer recipe, our chickpea and courgette eggah recipe infuses classic Moroccan herbs and spices for an...
Indian omelette

Indian omelette

An Indian take on the classic omelette. Made with traditional aromatic ingredients, this fantastic low-calorie main meal is bursting...