Baked eggs with courgette, mushrooms and tomato

August 19 2017

Go big at breakfast and try these veggie-packed baked eggs – they're so simple to make!

Ingredients (serves 4): 

  • 2 tbsp olive oil
  • 300g waxy potatoes, diced
  • 1 small courgette, diced
  • 120g white mushrooms, cleaned and sliced
  • 8 large eggs
  • 120ml semi-skimmed milk
  • 2 vine tomatoes, cored and cut into wedges
  • 2-3 tbsp flat-leaf parsley, chopped
  • Salt
  • Freshly ground black pepper


  1. Preheat the oven to 180°C (160° fan) | 350F | gas 4.
  2. Heat the olive oil in a cast-iron pan set over a medium heat until hot. Add the potatoes, courgettes, mushrooms, and some salt and pepper to taste.
  3. Sauté until just coloured, about 6-8 minutes. Remove from the pan.
  4. Beat the eggs with the milk and some salt and pepper in a mixing bowl. Pour into the pan, adding the sautéed vegetables and the tomatoes at the same time.
  5. Bake until the frittata is puffed and golden-brown at the edges, about 10-15 minutes.
  6. Remove from the oven and leave to stand briefly before serving with a sprinkle of chopped parsley.

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