Why did I come up with this vegetable frittata recipe? Well, one of my favourite ways to prepare eggs, is to make an omelette. Omelettes are low calorie thanks to their few ingredients so definitely a dish that earns the “healthy, hearty and wholesome” title. You can put pretty much any fillings you want in an omelette from spinach and mushrooms to ham or bacon and of course every good omelette must have a good sprinkle of cheese, that ingredient, in my opinion, is as compulsory as the eggs! The trouble with omelettes is that they can be so fiddly to cook, especially if you’re making a large one. If you’re not gentle enough when moving the egg around you will end up with scrambled eggs, but if you try to play it safe and not move the egg at all the bottom will burn. Burnt egg does NOT taste good. And then, if all of that wasn’t enough, you have to flip half of it over to fold it in half without messing it up or burning yourself, for such a simple sounding meal it can be quite a palaver. That’s why I was so relieved when, many years ago, I realised that a frittata has exactly the same ingredients but without the messy cooking method. Frittatas are baked, yes that’s right, chuck it all in a dish, bang it in the oven and walk away…happy days! This vegetable frittata serves 2 so don’t forget to adjust the ingredient quantities If necessary. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
Firstly, crack your eggs and beat them in a bowl with a fork. To this, add a pinch of salt and pepper and if you like your omelette cheesy then you can add 1 tbsp of parmesan and mix well. Put this to one side.
Next cut up and prepare your fillings, I chose red pepper, spinach, courgette and tomatoes but feel free to switch these up to suit your preference baring in mind what should be pre cooked and what doesn’t require much cooking time so it can go in raw. I cut my pepper and courgette into small chunks and transferred them to a preheated wok to cook and soften for 10 minutes before removing. I always buy my spinach pre cooked and frozen so all i needed to do was defrost 2 cubes in the microwave for 1 minute. The tomatoes I wanted to use on top so I cut them in half and set them to one side.
Transfer your beaten eggs to an oven proof dish, mine is around 8” square. You can then mix in your pre cooked vegetables and any other fillings you want to add and top with tomatoes. Then of course, the best ingredient: Cheese! Sprinkle your grated cheese on top and place in a preheated oven for 15 minutes until the vegetable frittata has fully set and is cooked all the way through. As with a cake, a fork/knife/toothpick should come out clean. Serve with salad to complete the meal.
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Vegetable Frittata Recipe
- 4 eggs
- ½ courgette
- ½ red pepper
- 3 tbsp spinach cooked
- 5 cherry tomatoes
- 25 g cheddar low fat
- 1 tbsp parmesan
- Beat your eggs into a bowl with a pinch of salt and pepper and if desired 1 tbsp of parmesan. Set to one side.
- Chop pepper and courgette and place in a wok to soften for 10 minutes, stirring occasionally. Place to one side along with cooked spinach.
- Mix all vegetables into your egg and transfer to an oven proof dish.
- Cut cherry tomatoes in half and place on top of your frittata mixture before sprinkling grated cheddar on top.
- Place frittata into an oven preheated to 180c for 15 minutes until the frittata has completely set and the egg is cooked all the way through.