Very easy and very filling.
I must admit that often I buy vegetables and then they sit in the fridge until I end up either feeding them to our chickens or throwing them out. However, this recipe is perfect for using quite a few of them.
I included red capsicum (bell pepper), sweetcorn kernels, broccoli and spinach in my frittata. (Before anybody comments, I know that these are vegetables from different seasons but I’m not on Masterchef or Top Chef so I don’t care 🙂 ) These all work perfectly without any pre-cooking being required, but if you have root vegetables then you will need to roast or steam them first.
If you want a meat-eater version, add some chopped cooked bacon or chicken to the dish with the vegetables.
Ingredients – serves 6-8:
- 1 small broccoli, florets chopped into small pieces
- 2 large handfuls spinach leaves, roughly chopped
- 1 red capsicum (bell pepper), diced
- 200g/7 oz sweetcorn kernels
- 8 eggs
- 1 cup milk
- freshly ground black pepper, to season
- 1 cup grated cheddar cheese
- Heat your oven to 200C/180C fan forced/390F.
- Spray a shallow ovenproof dish with a little cooking spray. (The dish I used was rectangular, 30cm x 23 cm / 12 inches x 10 inches and about 3cm/1 inch deep.)
- Put all the vegetables into the prepared dish and toss to mix, then spread to form an even layer.
- Put the eggs, milk and a good seasoning of black pepper into a jug and then whisk to combine.
- Pour the egg mixture over the top of the vegetables in the dish.
- Scatter the cheese over the top.
- Bake for approximately 20-25 minutes or until the eggs are golden and set in the centre of the dish.
- Remove from the oven and leave to cool for 10-15 minutes before serving. (If you want to save this for lunches, leave it to cool completely and then cut into portions and keep in an airtight container in the fridge for up to 3 days.)