This Easy Vegetable Frittata Recipe is an Italian-style egg based dish similar to an omelette or pastry free quiche. Vegetable Frittatas are healthy, quick and cheap to make and come in any combination you fancy.
This simple frittata recipe is a real lifesaver after a tiring day at work, all you need is a few vegetables and some meat if you like and you will have this on the table in about 20 minutes. Once you’ve tried this easy vegetable frittata recipe it’ll become one of your weekly dinner ideas!
Vary the amount of eggs to make different sized versions of it for anytime of the day, breakfast, brunch, lunch and dinner. Serve hot or cold the next day.
This is one of my regular Teacher Life Recipes, that I like to make double this recipe for when I’m on staffroom morning tea roster, it goes down a treat!
| Prep Time | 10 minutes |
| Cook Time | 20-30 minutes |
| Servings |
serves
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- 8 large eggs
- 1 tbsp olive oil
- 1 medium red onion
- 1/2 small red capsicum ( pepper)
- 1-2 medium potatoes
- 1/2 medium zucchini (courgette)
- 250g baby spinach
- 2 - 3 slices bacon optional
- 1 small tin sweetcorn
- 1 small carrot
- 100 g cheese
- 100 ml water or stock
- salt & pepper to season
Ingredients
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|
- Prep: Pre-heat Oven to 180 degrees and lightly grease an oven proof dish with oil.
- Prep & chop all your vegetables & cook in a little oil in a non-stick frying pan. Add the water and sweat until soft. Snip the bacon into little strips and cook in a separate pan if using.
- Whisk the eggs and season with S & P. Add the grated cheese
- Put the softened vegetables into the baking dish and pour egg mixture on top. Mix gently
- Cook for 30 minutes, until firm and golden
- Serve hot or cold, with salad
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Do you have a favourite version of a Frittata? Share it with us in the comments...