Vegetable Frittata

This vegetable frittata is packed with protein and vibrant veggies, making it a powerhouse way to start the day. Not only is it delicious, but it’s also incredibly easy to make and super customisable.

Why you’ll love this recipe

1. High in Protein and Nutrients: This frittata is packed with eggs, offering a great source of protein to fuel your day, along with a colourful mix of veggies for essential nutrients.
2. Quick and Easy to Make: With minimal prep and cook time, this recipe is perfect for busy mornings or when you want a healthy, satisfying breakfast without spending hours in the kitchen.
3. Customisable: You can use almost any veggies you have on hand, so it’s a great way to clear out your fridge while adding colour and flavour to your dish.

Tips for the perfect Frittata

• Keep an Eye on Cooking Time: Frittatas can dry out quickly, so be careful not to overcook them. As soon as the centre is set and the edges are golden, it’s time to take it out. If it’s too firm in the centre, the frittata might be overdone.

• Use an Oven-Safe Skillet: To make a seamless transition from stovetop to oven, choose a skillet that’s oven-safe. This allows the frittata to finish cooking evenly without needing to be transferred to another dish.

• Don’t Over mix the Eggs: When whisking the eggs, aim for a light, even blend without over beating. Over mixing can make the frittata tough. A gentle whisking helps the frittata stay fluffy.

Vegetable Frittata

Servings

3 – 4

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• 5 eggs

• 1/4 cup milk

• 1/4 cup fresh parsley, chopped

• 1/2 tsp each of salt and pepper

• 1 tsp olive oil

• 1/2 red capsicum, chopped

• 2 potatoes

• 1/2 brown onion, chopped

• 4 small mushrooms, chopped

• 1 tbsp paprika

• 1 tbsp thyme

• 1 large handful of spinach

• 10 cherry tomatoes, halved

• 2 tbsp parmesan, freshly grated

• 200g fresh mozzarella, sliced

Directions

• Preheat oven to 180°C
• Peel and dice the potatoes and place in a pot of water and bring to a boil. Cook for about 10-15 minutes, or until the potatoes are tender. Drain and set aside.
• In a large bowl, whisk together the eggs, milk, parsley, salt, and pepper until well combined.
• Heat olive oil in an ovenproof skillet over medium heat. Add the onion, capsicum, and mushrooms. Cook for another 5 minutes until the vegetables are tender.
• Stir in the paprika, thyme, and spinach. Cook until the spinach is wilted and stir in the cherry tomatoes. Add the cooked potato to the pan.
• Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to combine.
• Sprinkle the grated parmesan and mozzarella over the top.
• Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the eggs are set and the top is golden brown. Garnish with extra parsley and serve.