Delicious Vegetable Frittata Recipe
Delicious Vegetable Frittata Recipe
Posted on
The Egg Slice, Veggie Egg Casserole or Vegetable Frittata. Whatever you call it, it is undeniably one of our most well loved recipes. This is a versatile recipe in that you can mix and match ingredients. i.e. change the cheese to a Feta or Blue; add pumpkin, zucchini or squash; The ingredients aren’t the only things that are versatile with this recipe – you can pour the mixture into a muffin tin to make smaller individual servings or bake in a round or square casserole dish. We’ve even made this in a cast iron pan. We hope you enjoy this dish as much as we do!
Vegetable Frittata Recipe
Serves 8-10
Ingredients
1 tbsp Olive Oil
Ingredients
1 tbsp Olive Oil
1 Onion, finely chopped
1 tsp Garlic, minced
1 Red Bell Pepper (Capsicum), finely chopped
200g Mushrooms, chopped/sliced
1 bunch of Broccolini, chopped *Can replace with spinach or fresh greens (we’ve used other vegetables as well. The recipe is versatile.)
12 Eggs
2 tbsp Whole Milk * Can replace with cream or non-diary milk/water if you prefer
3/4 cup)Cheddar Cheese
3/4 cup Parmesan Cheese
1 tsp Dried Oregano
Salt and Pepper to taste
Instructions
- Preheat oven to 220c / 425f
- In a mixing bowl, whisk together the egg, milk, cheese, herbs and seasoning.
- Heat oil in a pan, add the onion and garlic and cook for approx 5 mins. Add the bell pepper (capsicum) and mushrooms and cook for a further minute. Add the broccolini and cook for a further min. Stir in the spinach/fresh greens.
- Give your egg mixture a final whisk and pour the mixture over the vegetables. Stir briefly to distribute the mixture evenly across the pan.
- Transfer to the oven and bake for approx 8-10 mins, ideally, you should take the frittata out of the oven when the middle still has a SLIGHT jiggle to it or when it is just set and no more.
- Cool in the pan for 5 mins and then slice and serve.
