All Dosha Frittata

All Dosha Delicious Frittata


Frittata is a really easy and nutritious quick dish which can be adapted for all dosha types. Great for a light lunch or you can add extra veg or stuff a pitta bread with it for something more substantial.

This is a great video to show how to make simple delicious frittatas.

The ingredients for my recipe is below the video


  • Chop half of an onion
  • Chop half of a yellow and red pepper
  • One sweet tomato
  • 8 chopped small sun-dried tomatoes ( half this for Pitta)
  • 6 free-range eggs, beat them up well (not all ayurvedic teachings choose to use eggs. I ensure that I get mine from a local neighbour that has chickens in her garden)
  • salt and pepper to taste ( reduce this for Pitta)
  • A handful of grated or crumbled cheese. (cheese is considered difficult to digest for all doshas, so choose a light feta) 
  • A handful of chopped mushrooms.
  • A handful of crumbly feta cheese, if you would like to garnish at the end. (avoid this for Pitta and Kapha)

Oil for cooking -

  • Vata is best with sesame
  • Pitta is best with coconut oil
  • Kapha is best with sunflower oil 


In a large frying pan heat  Fry the onion and peppers until translucent. Add the fresh chopped tomato and chopped sundried tomato and cook a few minutes, seasoning with a little salt and pepper.

In a medium bowl, beat the eggs together with the crumbled cheese. Pour this mixture over vegetables in the frying pan and cook a few minutes letting it set.

Put the mushrooms and rest of crumbled cheese over the top.

Cook gently for 5 to 10 mins until the egg has cooked through, you can lift the pan and keep pouring the egg underneath onto the hot pan.

Cook until its set then cut into triangles and serve with freshly cooked greens for Pitta, sweet potato chunks for Vata or salad for Kapha.


Linda Bretherton

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