Vegetable Frittata

Ingredients

• 2 tbsp Olive oil
• 1 Onion, thinly sliced
• 300 g (10½ oz) Mixed vegetables (zucchini, peppers, mushrooms, cooked potato, broccoli), cut small
• 50 g (1¾ oz) Fresh spinach or kale, roughly chopped
• 6 large Eggs
• 3 tbsp Milk
• 50 g (1¾ oz) Grated cheddar or parmesan
• ½ tsp Fine salt
• Black pepper

You’ll need: 10 in ovenproof frying pan

Method

1. 1

   Cook the vegetables. Heat the oven to 200°C (400°F). Warm the oil in a 10 in ovenproof frying pan over medium heat. Cook the onion for 5 minutes, add the harder vegetables and cook for 6 to 8 minutes, until tender, then stir in the spinach until wilted.

2. 2

   Mix the eggs. Beat the eggs with the milk, half the cheese, the salt and pepper.

3. 3

   Set the base. Spread the vegetables evenly in the pan, pour in the eggs and let them cook undisturbed on the hob for 2 to 3 minutes, until the edges begin to set.

4. 4

   Bake. Scatter over the remaining cheese and transfer to the oven. Bake for 10 to 12 minutes, until puffed, golden and set in the centre, with no liquid egg left.

5. 5

   Rest. Leave to stand for 5 minutes, then loosen the edges, slide out and cut into wedges. Serve warm or at room temperature.