Summer Veggie Frittata (Low GI) - A better choice!

Summer Veggie Frittata (Low GI)

Prep Time: 10 minutes Cook Time: 50-55 minutes

Serves: 4

All Year, Summer

Recipe by Chef Tom Walton for GI Foundation

This budget-friendly Summer Veggie Frittata is full of goodness. Whip it up for a lazy weekend brunch, a quick dinner or an on-the-go lunch.

Posted on 22 September 2026

by marketing-editor

Ingredients

1 medium sweet potato, peeled, thinly sliced
1 zucchini thickly sliced into 1cm rounds
1 red onion, sliced into 1cm-thick wedges
1 red capsicum, diced
Pinch of salt and pepper
2 tbsp olive oil
12 eggs
2 handfuls basil leaves, half finely sliced
6 bocconcini balls, torn

Method

Preheat the oven to 220°C.
Combine the vegetables in a bowl with a little salt and pepper and the olive oil. Toss well to coat.
Place them onto a lined baking tray and roast for 15 minutes to cook.
Meanwhile, whisk together the eggs, a little salt, pepper and the sliced basil.
Lay half the roast vegetables over a baking dish with half the torn bocconcini and pour over the egg mixture. Top with the remaining veggies and bocconcini, then cook in the oven for 35–40 minutes, until the centre is set.
Serve hot or allow to cool to room temperature.

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