Veggie Frittata
A frittata is the official 'clean out the fridge' meal. Whatever vegetable is dying in your crisper goes in. The egg-to-cheese-to-veg ratio is forgiving, the cooking method is forgiving, and a frittata reheats well, which means tomorrow's lunch is already done. Use a pan that can go from stove to oven if you have one.
- Prep
- 8 min
- Cook
- 18 min
- Total
- 26 min
- Serves
- 4 servings
- Cost/serving
- $1.60
Ingredients
- ·8 large eggs
- ·60 g, grated cheddar cheese
- ·2 cups, chopped small whatever vegetables
- ·1/2, diced onion
- ·2 tbsp olive oil
- ·to taste salt
- ·to taste black pepper
Method
- 1.Heat the oven to 190 °C (375 °F).
- 2.Beat the eggs in a bowl with the cheese, salt, and pepper.
- 3.Warm the oil in an oven-safe skillet over medium heat. Cook the onion 4 minutes, add the other vegetables (hardest first), and cook another 5-7 minutes until tender.
- 4.Spread the vegetables evenly in the pan. Pour the egg mixture over the top.
- 5.Cook on the stove for 2 minutes until the edges start to set, then transfer to the oven for 10-12 minutes until the centre is just set and gently puffed. Slice into wedges.
If you don't have…
- oven-safe pan: transfer everything to a baking dish before adding the eggs
- specific vegetables: literally anything. Peppers, zucchini, mushrooms, kale, leftover potato
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