Bush Tomato and Warrigal Greens Frittata

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A savory frittata combining native Australian bush tomatoes and nutrient-rich Warrigal greens for a fresh, earthy breakfast. This australian-inspired breakfast (vegetarian) ready in about 30 minutes combines large eggs, bush tomatoes, diced, feta cheese, crumbled into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 1/2 cup bush tomatoes, diced
• 1 cup Warrigal greens (Australian spinach), chopped
• 1/3 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1/2 medium yellow onion, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat the oven to 375°F. In a 10-inch oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 1/2 chopped yellow onion and sauté for 4-5 minutes until soft and translucent.
2. Step 2: Add 1 cup chopped Warrigal greens and 1/2 cup diced bush tomatoes to the skillet, cooking for 2-3 minutes until greens wilt and tomatoes soften.
3. Step 3: In a bowl, whisk 6 large eggs with 1/2 tsp salt and 1/4 tsp black pepper until combined. Pour the egg mixture evenly over the vegetables in the skillet.
4. Step 4: Sprinkle 1/3 cup crumbled feta cheese over the top. Cook on the stovetop for 2 minutes until edges start to set.
5. Step 5: Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is puffed and fully set. Let cool slightly before slicing and serving.