Garden Frittata
A variation on an omelette using any available vegetables.
Preparation
15 minutes
Cooking
40 minutes
Portions
4
Food storage
3 days in the fridge
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 8 eggs
- 60 ml (¼ cup) milk
- 310 ml (1¼ cup) grated cheddar cheese (divided: 175 ml [¾ cup] + 125 ml [½ cup])
- 5 ml (1 tsp) dried parsley
- Salt and pepper to taste
- 1 small yellow onion, peeled and chopped
- 1 green bell pepper, diced. Or chopped asparagus, mushrooms or zucchini
- 250 ml (1 cup) frozen green peas
- 2 frozen spinach nuggets (about 80 ml/1/3 cup), thawed and very well-drained Thaw in the microwave for 1 minute and press with a fork to get rid of the excess water.
Preparation
- Place oven rack in the middle position and preheat the oven to 190 °C (375 °F). Oil an 8-inch square baking dish or cover with parchment paper.
- In a large bowl, add the eggs, milk, 175 ml (¾ cup) cheddar cheese, parsley, salt and pepper and mix with a fork.
- Add the onion, green bell pepper, green peas and spinach. Combine and pour into the baking dish.
- Bake for about 40 minutes, or until the frittata is cooked through and the top has browned.
Tip: Use the cooking time to prepare your side dishes. 5. Spread the remaining 125 ml (½ cup) of cheddar cheese over the top. Set the oven to broil and cook for about 5 minutes, keeping a watchful eye, until the cheese is melted.
