Roast vegetable frittata
This simple frittata is packed with roast vegetables and topped with cheddar for a comforting, filling meal that's done in 15 minutes.
This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard.
Each serving provides 302 kcal, 20.8g protein, 5.4g carbohydrate (of which 4.9g sugars), 21.5g fat (of which 8.3g saturates), 1.8g fibre and 0.85g salt.
Ingredients
- 2 tsp vegetable oil
- ½ of the batch-cooked roasted vegetables (about 450g/1lb cooked weight)
- 6 free-range eggs, beaten
- 100²µ/3½´Ç³ú cheddar, grated
- salt and ground black pepper
Method
Heat the oil in a large oven-safe frying pan over a medium heat (see the Recipe Tips if you don't know if your pan is suitable). Add the roast vegetables and season with plenty of salt and pepper. Pour over the beaten eggs and sprinkle over the cheese. Turn the heat to low and cook for 5–10 minutes or until you can see that the bottom of the frittata has started to set.
Meanwhile, preheat the grill to high. Transfer the frying pan from the hob to the grill to cook the top of the frittata. Cook for a further 5–10 minutes until the cheese is golden and bubbling and the egg is set through. Serve in slices.
Recipe Tips
To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible.
Any leftovers of the frittata make a delicious lunch served cold.
If you have any pesto in the fridge, a few teaspoons added to the beaten eggs adds lots of flavour.
If you are cooking this recipe outside of the meal plan, instructions on how to roast the vegetables are in the halloumi curry recipe.
If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily.
Related Recipes
