Vegetable frittata quiche

A vegetarian, throw everything together and let the oven do the work, sort-of italian, easy recipe.

200 degrees | 20 minutes
rec9 1


  • 8P8 eggs
  • 2P14 grams of flavorless protein powder
  • 2P160 grams of low fat quark
  • 0.5C59 grams of onion
  • 0.5C116 grams of tomatoes
  • 1C428 grams of zucchini
  • 5C265 grams of sweet potato
  • 5C75 grams of oatmeal flour
  • 9F23 grams of pesto
  • 2F4 grams of olive oil
  • 1F100 ml of raw almond milk
rec9 2

How to cook

  • Chop the sweet potato in small pieces, mix with a bit of olive oil and paprika powder and shortly grill. I use my Air Fryer, but you could use your oven as well.
  • Dice the onions and cook in a bit of olive oil, garlic (paste) and pepper until it's transparent.
  • Chop the zucchini in small pieces and pour some salt over it.
  • Dice the tomatoes and drain the liquid.
  • Mix all vegetables, the oatmeal flour, the protein powder and the pesto in a bowl and scoop into a solid (silicon) oven tin.
  • Beat the eggs with the almond milk and quark and add pepper, salt, italian herbs and basil.
  • Pour over the vegetable mixture into the oven tin.
  • Bake in the oven for 20 minutes at 200 degrees.


  • The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
  • Don't use a spring tin. I repeat: don't use a spring tin. The eggs will pour out on the way to the oven. If you're as unlucky as I am: it'll pour over your socks.
  • Not a sweet potato fan? Replace it with 240 grams of regular cooked potatoes.
  • You could replace a protein and fat block to add some grated cheese on top.