Veggie Frittata
Marco Rossi
@marcorossicucina
Prep
12 min
Cook
18 min
Total
30 min
Servings
6
Difficulty
Easy
Let's cook
Cook the vegetables dry
Cook the onion, pepper, and courgette in the oil for 8 minutes until softened and any liquid has evaporated. Add the garlic, then the spinach until wilted, and squeeze out excess moisture.
💡Wet vegetables make a watery frittata that will not set properly.
Whisk thoroughly
Beat the eggs with the milk, salt, and pepper for a full 30 seconds until completely uniform and slightly frothy.
Pour over low heat
Spread the vegetables evenly in an oven-safe pan, pour the eggs over, and scatter the cheeses. Cook on low for 8 minutes without stirring.
💡Low heat is essential. High heat sets the base into rubber before the top cooks.
Finish under the grill
Once the edges are set and the centre still wobbles, put the pan under a hot grill for 3–4 minutes until puffed and golden.
Rest before slicing
Rest 5 minutes — it sets fully and releases from the pan far more cleanly.
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📝 Tips, swaps, and make-ahead notes
A frittata is done when the centre barely jiggles; carryover heat finishes it. Overcooked eggs weep water onto the plate. Keeps 4 days and is genuinely good cold, which makes it excellent for lunchboxes.
- •Add: Any leftover roast vegetables, cooked potato, or cured meat.
- •Dairy-free: Skip the cheeses and add olives and sun-dried tomatoes for savouriness.
- •Muffin tin: Bake the mixture in cups at 350°F for 20 minutes.
Nutrition & Safety
Calories
268kcal
Protein
17g
Carbs
9g
Fat
19g
⚠️ Allergen & Safety Note
This recipe contains egg and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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