Veggie Frittata

by | Apr 22, 2019 | 5 comments

A great way to get your veggies! This tasty, colourful Veggie Frittata is delicious hot or cold and is super simple to put together.

Yields12 Servings
 14 eggs
 200 g spinach leaves
 2 red capsicum
 1 pumpkin
 1/2 bunch basil
 1 small Spanish onion
 2 small zucchini
1

Preheat oven to 180 Degrees Celsius.

2

Thinly slice the capsicum, pumpkin and zucchini.

3

Layer each vegetable into a tin lined with baking paper.

4

Dice the onion and basil and place in a large mixing bowl. Add the eggs and stir until all the yolks are broken. Season with salt and pepper.

5

Very slowly pour the egg mix over the vegetables, stopping occasionally to let the mix sink to the bottom.

6

Bake in the oven for 50-60 minutes.

7

Slice and enjoy warm, or serve cool with salad.

Category

[cooked-sharing]

Ingredients

 14 eggs
 200 g spinach leaves
 2 red capsicum
 1 pumpkin
 1/2 bunch basil
 1 small Spanish onion
 2 small zucchini

Directions

1

Preheat oven to 180 Degrees Celsius.

2

Thinly slice the capsicum, pumpkin and zucchini.

3

Layer each vegetable into a tin lined with baking paper.

4

Dice the onion and basil and place in a large mixing bowl. Add the eggs and stir until all the yolks are broken. Season with salt and pepper.

5

Very slowly pour the egg mix over the vegetables, stopping occasionally to let the mix sink to the bottom.

6

Bake in the oven for 50-60 minutes.

7

Slice and enjoy warm, or serve cool with salad.

Veggie Frittata
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5 Comments

  1. Jacqueline

    What size tin was used for the photos please?

    Reply
    • Kerry White

      Hi Jacqueline. We used a loaf tin (approx 24cm x 13cm). Hope that helps. Happy baking! 🙂

      Reply
      • Jacqueline

        Thanks, just slicing up now!

        Reply
  2. Laura

    When do you put the 200g of spinach leaves in?

    Reply
    • Kerry White

      Hi Laura. You add the spinach in as a layer in step 3. Hope this helps. Let us know how it turns out 🙂

      Reply

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