• katieswain1

Veggie Frittata

Speedy frittatas make for a great mid-week dinner or even cooked ahead and served cold for a delicious breakfast or packed lunch. 


Makes approximately 4 servings

Preparation time is approximately 5-10 minutes

Cooking time is approximately 5-10 minutes




Ingredients


8 large free-range eggs, beaten (2 eggs per person)

90g / large handful of grated mature cheddar cheese

Large courgette, thinly sliced chopped

Onion, sliced

Frozen peas

Frozen sweetcorn

1 tablespoon of olive oil for frying

Salt & pepper


How to make VEGGIE Frittata

  1. Heat the oil in a pan and fry the onions and courgette. Add salt and pepper.

  2. Add peas and sweetcorn.

  3. Whisk the eggs in a bowl and add salt and pepper. Turn grill on to medium / high.

  4. Add egg mixture to the frying pan.

  5. Add cheese on the top.

  6. Cook for a couple of minutes until set and browned underneath. Pop the pan under the grill to brown the top. This makes the frittata fluff up.

To serve: Enjoy with salad and crunchy veg sticks.

HINTS & TIPS


Any leftover cooked new potatoes in the fridge from dinner last night? Why not pop them in too?


Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.


Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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