Frittata with Vegetables
Frittata with vegetables turns six eggs and whatever is lurking in the fridge into a meal for four. Red onion and pepper are softened in the pan, spinach is wilted in, then the eggs are poured over, crumbled with feta and baked until just set. It is equally good hot with a salad, or cold the next day in a lunchbox.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 205kcal
Why frittata with vegetables works
A frittata is a thick, firm Italian-style omelette that cooks gently rather than quickly. Starting it on the hob sets the base, and finishing it in the oven cooks the top without any need for flipping. That makes it more forgiving than a folded omelette and easy to cook for several people at once.
Cutting the vegetables small means they cook through in the time the eggs take to set, and a little milk keeps the texture tender rather than rubbery. Feta brings the salt, so the dish needs very little seasoning.
Frittata with vegetables, step by step
Tap a time to start a timer.
- Soften the vegetables Heat the oven to 180°C (160°C fan), gas 4. Peel and thinly slice the onion and cut the pepper into small dice. Heat the oil in the frying pan over a medium heat and cook the onion and pepper for , stirring now and then, until soft.
- Wilt the spinach Add the spinach in handfuls and stir for about a minute until it has wilted. Keep cooking until the pan looks dry, so no liquid is left to water down the eggs.
- Whisk the eggs Beat the eggs with the milk, oregano, salt and pepper until the yolks and whites are just combined. Do not whisk until frothy.
- Set the base on the hob Turn the heat down to low-medium and pour the eggs over the vegetables. Crumble the feta on top. Leave it for about , without stirring, until the edges start to set.
- Bake Transfer the pan to the oven and bake for , until the frittata is puffed, lightly golden and set in the centre.
- Rest and serve Leave the frittata in the pan for , then run a knife around the edge and cut into four wedges. Use oven gloves, as the handle stays very hot.
What to serve with frittata with vegetables
Cut into wedges, the frittata is a good partner for a crisp mixed salad with a sharp dressing. The leftovers are just as good cold, so make a double batch for lunchboxes or picnics, and pair it with a couscous salad to make a bigger meal.
You can swap the feta for mature Cheddar or crumbled goat's cheese, and use up odds and ends such as leftover roasted vegetables or a few sliced mushrooms. Keep the total weight of vegetables at around 350g, so the egg still holds everything together.
Common problems and fixes for frittata with Vegetables
- The frittata is watery or soggy underneath.
- The vegetables were too wet when the eggs went in. Cook the spinach and any other veg until the pan is dry before adding the eggs, and pat anything from a jar dry with kitchen paper.
- The frittata is rubbery and dry.
- It has been overbaked or the oven was too hot. Take it out as soon as the centre is set, as the heat in the pan carries on cooking it while it stands.
- The frittata sticks to the pan.
- Use a non-stick pan, or add a little extra oil, and run a knife around the edge before cutting. A silicone spatula helps lift the first wedge.
Frequently asked questions about frittata with Vegetables
How do you know when a frittata is cooked?
When it is puffed, golden at the edges and the centre feels firm when you press it lightly. A knife pushed into the middle should come out clean, with no raw egg on the blade.
Can you make a frittata without an ovenproof pan?
Yes, you can finish it under the grill. Cook it over a low heat for 8–10 minutes until the base is set, then put the pan under a medium grill, about 15cm from the heat, for 3–4 minutes until the top is just set. Keep the handle out from under the heat if it is not metal.
How long does frittata keep and can you freeze it?
Cool it quickly, cover it and keep it in the fridge for up to 2 days. It also freezes well: wrap individual slices in cling film, freeze for up to 2 months and defrost in the fridge overnight. Reheat until steaming hot throughout.
Which vegetables work in a frittata?
Mushrooms, courgettes, asparagus, cherry tomatoes and sweetcorn all work well. Hard vegetables such as broccoli, potatoes and carrots should be cooked first until tender, then drained and dried.
How did you like the recipe?
4.8 / 5 · 55 ratings
