Vegetable and Cheese Frittata
A dozen eggs and whatever vegetables need using up.
Serves 4 35 min 27g proteinKid-friendly
VegetarianGluten freeOne panBakeBudget
Plan it this weekIngredients
- Free range eggs10 ea
- Potatoes400 g
- Zucchini200 g
- Capsicum150 g
- Grated tasty cheese120 g
- Milk100 ml
- Brown onion150 g
- Olive oil30 ml
Method
- Heat the oven to 190C. Dice the potatoes small and boil for 8 minutes until just tender. Drain.
- Cook the sliced onion, zucchini and capsicum in the oil in an ovenproof pan for 8 minutes.
- Add the potatoes and spread everything into an even layer.
- Beat the eggs with the milk and most of the cheese, season well, and pour over the vegetables.
- Cook on the stove for 3 minutes, scatter over the remaining cheese, then bake for 15-18 minutes until set. Rest before slicing.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Dairy-free
Vegetable Frittata
- Leave out the Grated tasty cheese
- 100 ml Soy milk instead of Milk
Beat the eggs with the soy milk and season a little more firmly to make up for the cheese; the cooking time is unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Free range eggs · 10 items
- Potatoes · 400 g
- Zucchini · 200 g
- Capsicum · 150 g
- Grated tasty cheese · 120 g
- Milk · 100 ml
- Brown onion · 150 g
- Olive oil · 30 ml