Vegetable frittata recipe
This is a lovely thick omelette made for 4, served cut into wedges.
Prep: 10 mins
Cook: 12 mins
Serves 4
Ingredients
- 2 teaspoons vegetable oil
- 6 eggs
- 2 tablespoons milk
- 4 slices bread (wholemeal if possible)
Swappable or optional
- 2 tomatoes, chopped
- 1 courgette, coarsely grated
- 1 pinch ground black pepper (optional)
Swap tip
You can replace these vegetables with other family favourites, like peas, sweetcorn or a little bit of thinly cut pepper, mushrooms or onion! Or try spinach for a seasonal twist.
Method
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Turn the grill on to preheat to a medium-high temperature.
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Heat the vegetable oil in a non-stick frying pan. Add the courgette and tomatoes and cook on the hob for 3 to 4 minutes, stirring often, until soft. Spread out over the base of the frying pan.
Information:If you use a good non-stick frying pan the frittata will be easy to remove.
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Beat the eggs and milk together and pour into the frying pan. Cook over a medium-low heat for 4 or 5 minutes to set the base, then transfer to the grill to set the surface – about 3 minutes. Remove from the heat and let the frittata cool for 3 or 4 minutes.
Information:Take care not to cook over a high heat, or else the base could brown too much before the middle of the frittata is cooked.
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Toast the slices of bread. Slice the frittata into wedges and serve with the toast.
Information:You could also make the recipe with extra vegetables, such as mushrooms, spring onions and chopped peppers.
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