Flatten the Curve Frittata

Prep Time Cook Time Total Time Author Serves
10 minutes 30-40 minutes 40-50 minutes Oakley 5

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Welcome back spud lovers – today we’re making Flatten the Curve Frittata! Easy, breezy and bulky enough to feed the whole whānau. The secret to making this is adding a wee bit of flour to the egg mix. This thickens it up and means that it forms a lovely crust in the oven. The beauty fo this one is you can add any veggies you want! Leftovers from last night’s stirfry? Throw it in! Mushrooms looking like they’re going funky? Chop ’em up and they’ll go down a treat. Potatoes give this dish a fibre hit and contribute to a balanced plate by providing complex carbohydrates. You won’t be getting complaints one hour late that the troops are still hungry – Golden Gourmets will fill them up with slow releasing carbs which promote satiety. Dig in and serve up with a side salad and chutney for ultimate yummy-ness.

When making this recipe, we wondered whether we were making a quiche or frittata. With a bit of help from our old friend google Google, we found that a frittata is a crustless quiche. While this recipe is “self crusting” we’re going to go ahead and call it a frittata, it certainly has more of that omelette style to it. What do you guys reckon? Let us know on social media @Oakleysvegetables #oakleyspandemicpantry


  • 1 onion, diced
  • 2 garlic cloves OR 1Tbsp dried garlic
  • 1 Tbsp butter OR olive oil if you fancy it
  • 4 eggs
  • 3/4C cream
  • ½ cup self-raising flour
  • 6 Golden Gourmet Potatoes, quartered
  • 2 cups mixed veggies (get creative here – you can make this dish a million different ways depending on the combination you go with. Try zucchini and red pepper or pumpkin and parsnip)
  • 1 cup cheese, grated (we used tasty)
  • Salt and pepper, to taste


  1. Preheat the oven to 180 degrees fan bake. Grease a medium-sized baking dish with butter or oil. This will stop the frittata from sticking. nothing will ruin dinner time like scraping your meal from the bottom of a baking dish!
  2. Chuck the butter (or oil if you fancy it), onion and garlic in the frypan and heat until the noon is translucent. This is going to give you a lovely flavoured base. If the veggies you’re using aren’t leftovers, chuck them in the frypan now and cook for as long as they need. You be the judge here for timing EG: your carrots will need more time than capsicum. If things get a wee bit sticky, add some more oil (or butter), or for a lower kilojoule alternative, just splash some water in there.
  3. At the same time, dice and boil your Golden Gourmet Potatoes in half a teaspoon of salt for 10 minutes. They are small spuds so don’t require long at all to become fork soft. Drain and leave to steam for a few minutes.
  4. Beat the egg and cream in a bowl. Add salt and paper to taste. Add the flour and stir to combine. Make sure there are no clumps of flour in the batter. It should be a bit like runny pancake batter at this point
  5. Place all of the veggies in the greased baking dish and top with the eggy batter. Sprinkle the cheese on top. Feel free to omit this step if you’re a plant-based.
  6. Bake in the oven for 20-30 minutes. This step we’ll depend on whether your dish is long and shallow or short and deep. You’ll know it’s ready when a knife comes out of the middle clean. Leave to cool for 10 minutes and serve with a side salad and chutney.
  7. Take a photo and upload your masterpiece to Facebook or Instagram tagging @oakleysvegetables and using #oakleyspandemicpantry.

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