Bendy Veg Frittata

Bendy Veg Frittata Hellmann's


10 mins 


20 mins 


Any vegetable frittata & Hellmann’s Real Mayo (leftover veg will taste great in this dish)


  • 2 tbsps olive oil
  • 4 spring onions, sliced
  • 6 closed cup mushrooms, sliced
  • 2 handfuls baby spinach
  • 8 tenderstem broccoli, sliced on an angle
  • 1 sweet potato, baked and cubed
  • 12 cherry tomatoes, halved
  • 8 eggs, whisked
  • 200 grams grated cheddar
  • A generous pinch salt
  • A generous pinch pepper
  • 2 tablespoons Hellmann's Real Mayonnaise to serve

  1. Amount per Serving
Title Amount per Serving
Energy 331.19 kcal
Protein 19.25 g
Sugar 3.24 g
Fibre 1.86 g
Fat 24.38 g
Saturated fat 9.47 g


  1. Preheat the oven to 180c

  2. Heat 1 tbsp of olive oil in an oven-proof frying pan, over a medium heat. Fry the spring onions for two minutes, then add the mushrooms for another two minutes. Remove to a bowl and fry through the tenderstem broccoli until starting to soften.

  3. Whisk the eggs in a large bowl and add in 150g of the grated cheddar, spring onion, mushrooms, tenderstem broccoli, baked sweet potato cubes and baby spinach.

  4. Heat another tbsp of oil in the same frying pan and pour in the egg and vegetable mix. Top with the halved cherry tomatoes and the rest of the grated cheddar. Put in the oven for 10 minutes, then turn the oven grill on to 200c and cook for a further 10 minutes until golden and crisp on top.

  5. Remove and allow to cool on a wire rack, then slice and serve with Hellmann’s real mayonnaise.