Vegetable Frittata
A frittata is an open-faced Italian egg dish loaded with vegetables and cheese, set gently in the oven. It is endlessly flexible, great for using up odds and ends, and just as good warm or at room temperature. Slice it into wedges for breakfast, lunch, or a light dinner.
- ⏱ 30 min
- 📊 easy
- 🍽 Family
Ingredients
- 8 eggs
- 2 cups mixed vegetables
- 100 g cheese, grated
- 1 onion
- 60 ml milk
Instructions
- Heat the oven to 180C (350F).
- Saute the onion and vegetables in an ovenproof pan until softened.
- Whisk the eggs with the milk, salt, and pepper.
- Pour the eggs over the vegetables and stir gently, then scatter the cheese on top.
- Cook on the stovetop for 2 minutes until the edges begin to set.
- Transfer the pan to the oven and bake 12 to 15 minutes until just set with a slight wobble.
- Cool a few minutes, then slice into wedges and serve.
💡 Chef's tip
Do not overcook it, since the eggs should still have a slight wobble when you pull the pan, as they firm up from residual heat.
Starting the frittata on the stovetop and finishing it in the oven cooks it evenly and keeps it custardy, rather than browning the bottom before the middle sets.
Nutrition (per serving)
- Calories: 260 kcal
- Protein: 18 g
- Carbs: 8 g
- Fat: 18 g
