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Frittata with Vegetables

Name: Frittata with Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Frittata with Vegetables
Ingredients: 6 large eggs; 50 millilitres milk; 100 grams spinach; 1 red bell pepper; 1 medium red onion; 50 grams feta cheese; 1 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Frittata with Vegetables is a simple and filling meal that works well for any time of day. You can use whatever fresh produce you have in your fridge to make it your own. It involves whisking eggs and mixing them with lightly cooked greens and other vegetables. This frittata with vegetables is finished in the oven or under a grill to ensure it cooks through perfectly.

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What makes frittata with vegetables a good choice?

This meal is a great way to eat more greens and reduce food waste. Preparing a frittata with vegetables allows you to combine different textures and flavours in one pan. It is a high protein option that keeps you full for a long time. You can serve it hot for dinner or cold for a quick lunch the next day.

Follow these 4 steps for frittata with vegetables

Step 1

Prepare vegetables: Peel and slice the red onion and dice the bell pepper into small cubes. Heat the olive oil in an ovenproof frying pan over medium heat. Fry the onion and pepper for five minutes until they are soft. Add the spinach at the end and stir until it wilts down.

Step 2

Mix eggs: Crack the eggs into a large mixing bowl and add the milk. Use a whisk to combine them until the yolks and whites are fully mixed. Stir in the dried oregano, salt, and black pepper. This egg mixture forms the base of your frittata with vegetables.

Step 3

Combine ingredients: Pour the egg mixture directly over the cooked vegetables in the pan. Crumble the feta cheese over the top so it is evenly distributed. Do not stir the mixture too much once the eggs are in the pan. Let it cook on the hob for two minutes to set the bottom.

Step 4

Bake and serve: Place the pan in a preheated oven at 180 degrees Celsius. Bake for about fifteen minutes or until the eggs are firm in the middle. Carefully remove the pan from the oven and let it sit for a few minutes. Slice the frittata with vegetables into wedges and serve immediately.

Useful tips for frittata with vegetables

To ensure your frittata with vegetables has the best texture, do not overbeat the eggs as this can make it too airy. Always use an ovenproof frying pan so you can move it safely from the hob to the oven. You can swap the feta for cheddar or goat cheese if you prefer a different flavour. If you have leftover roasted potatoes, they make a wonderful addition to the mix. Make sure the vegetables are not too wet before adding the eggs to prevent a soggy result. A frittata with vegetables tastes even better with a simple side salad.

You may also like pasta with spinach and ricotta, turkey roulade or cod with herb crust.

Ingredients

servings

Adjust quantity

6 large eggs
50 millilitres milk
100 grams spinach
1 red bell pepper
1 medium red onion
50 grams feta cheese
1 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:879 kJ / 210 kcal
Fat:15 g
- of which saturates:6 g
Carbohydrates:6 g
- of which sugars:3 g
Protein:13 g
Fibre:2 g
Salt:650 mg

You can freeze this frittata with vegetables by wrapping individual slices tightly in cling film. Store them in a freezer bag for up to two months. Defrost the slices in the fridge overnight before reheating them gently in a pan or oven.

How do I know when Frittata with Vegetables is fully cooked?

The frittata with vegetables is ready when the centre feels firm to the touch and the edges have pulled away slightly from the pan. You can also insert a knife into the middle to check if the eggs are set. It should have a light golden colour on top without being burnt.

Which vegetables work best in this egg dish?

Onions, peppers, and spinach are classic choices for this recipe. You could also try adding mushrooms, courgettes, or cherry tomatoes to vary the flavour. Harder vegetables like broccoli or carrots should be steamed or sautéed first to ensure they are tender.