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Matteo's 'Mamma's secret' veggie frittata recipe

Matteo's 'Mamma's secret' veggie frittata recipe

87 ratings

Work and after-school activities make everyday life hectic for Matteo and his family, but they always try to enjoy a meal together at the end of the day. Matteo’s go-to recipe is his vegetable frittata, which reminds him of a dish his mamma used to make back in Italy. Not only is it packed full of veg (whatever happens to be in the fridge, even leftovers!), it also uses his mamma’s ‘secret’ ingredient, Philadelphia Light, to add a gorgeous creamy texture without being too rich – the kids love it. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 243 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • olive oil spray
  • 2 courgettes, sliced
  • 2 red peppers, sliced
  • 1 onion, sliced
  • 250g spinach
  • 2 garlic cloves, crushed
  • 6 large eggs
  • 120g Philadelphia light
  • 1 tbsp lemon juice
  • ½ tbsp olive oil
  • 120g pack mixed leaf salad
  • ½ cucumber, halved lengthways and sliced
  • 250g cherry tomatoes, quartered
Shop ingredients

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    5g 26%
  • Sugars

    10g 11%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 11.3g Protein 16g Fibre 3.2g


  1. Spray an ovenproof frying pan (at least 20cm wide) with oil and set over a medium-high heat. Fry the courgettes, peppers and onion for 10 mins, stirring occasionally, until soft.
  2. Meanwhile, put the spinach in a colander in the sink. Pour over boiling water to wilt. Drain and allow to cool a little before squeezing out the moisture. Stir into the pan with the garlic and cook for 2 mins.
  3. Beat the eggs with 15g Philadelphia Light and some seasoning. Reduce the heat to medium-low and pour in the eggs, swirling the pan to cover the base.
  4. Dot 75g Philadelphia Light over the pan. Cook for 10 mins or until the eggs are just set at the sides.
  5. Preheat the grill to medium. Put the pan under the grill for 3-5 mins until the top is golden and set.
  6. Mix 30g Philadelphia Light with the lemon juice and oil to make a salad dressing. Mix the leaves, cucumber and tomatoes in a bowl. Cut the frittata into quarters and serve with the salad and a drizzle of dressing.

Little help

Try using Philadelphia Garlic & Herbs for extra flavour: no need for the crushed garlic!

See more Vegetarian recipes

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