Vegetable Frittata makes a super-quick, delicious supper dish as in this recipe for a vegetable frittata. It may not be a classic British food but it is one that is much-loved here.
Frittata can be eaten warm with a side salad, or left to cool and makes a great lunch-box treat or for sliced for picnics and parties.
For a Frittata you can use any cooked vegetables you have to hand or to use up which makes it a surprisingly cheap dish. My favorites are cold diced potato, peppers, courgettes (zucchini), and shredded leeks. The frittata is your palette to create whatever flavors you like.
Frittata can be eaten warm with a side salad, or left to cool and makes a great lunch-box treat or for sliced for picnics and parties.
For a Frittata you can use any cooked vegetables you have to hand or to use up which makes it a surprisingly cheap dish. My favorites are cold diced potato, peppers, courgettes (zucchini), and shredded leeks. The frittata is your palette to create whatever flavors you like.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 2 tbsp olive oil
- 1 small onion, peeled and finely sliced
- 2 garlic cloves, peeled and minced
- 9 oz/ 250g mixed, diced, cooked vegetables of your choice
- 1 cup cavolo nero or spring cabbage, shredded
- 6 large eggs, lightly beaten
- 1 tbsp flat leaf parsley, finely chopped
- 4 oz/ 125g soft goats' cheese, crumbled
- Sea salt and freshly ground black pepper
Preparation:
- Heat 1 tbsp of the olive oil in a 9 in/23cm frying pan and cook the onion on a low heat for about 5 minutes until soft. Add the garlic, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.
- Season the beaten eggs with a twist of black pepper and a little salt, tip the eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
- Turn the heat down to low and cook until the sides and center of the omelet is barely set. Turn the frittata onto a large plate, then transfer back to the frying pan uncooked side down.
- Sprinkle the goats cheese over and cook for a further 5 minutes (alternatively transfer the frittata to the grill and cook for 10 minutes) or until the frittata is golden and firm.
- Remove from the heat, and leave to cool slightly. Cut into wedges and serve with a green salad.
