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Egg and Vegetable Frittata
A thick Italian-style frittata loaded with roasted vegetables — perfect for any meal of the day. Pouring the eggs over the cooked vegetables and leaving the pan undisturbed on the stove before it finishes in the oven is what sets a golden base while the top puffs up evenly.
Ingredients
Instructions
Preheat oven to 200C.
Fry onion, pepper and zucchini in olive oil in an ovenproof pan until soft.
Add garlic and cook 2 minutes.
Add cherry tomatoes and season.
Whisk eggs with salt and pepper.
Pour eggs over vegetables, do not stir.
Cook on medium heat 3 minutes until edges start to set.
Transfer to oven and bake 12 minutes until puffed and golden. Scatter with basil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
