Vegetable frittata
A thick, golden Italian omelette packed with soft onion, red pepper, courgette and spinach, set gently in the oven and served in wedges.
Method
- 1
Heat the oven to 180°C.
- 2
Warm the oil in a 24 cm ovenproof non-stick frying pan over medium heat and cook the onion until soft and lightly golden.
- 3
Add the pepper and courgette with a pinch of salt and cook, stirring now and then, until tender and lightly browned.
- 4
Stir in the garlic, then add the spinach and toss until it has wilted.
- 5
Beat the eggs in a bowl with most of the cheese, the basil, a good pinch of salt and plenty of pepper.
- 6
Spread the vegetables evenly over the pan and pour in the egg mixture.
- 7
Cook over medium-low heat without stirring until the edges have set.
- 8
Scatter the remaining cheese over the top and move the pan to the oven.
- 9
Bake until the centre is just set and only trembles slightly when the pan is shaken.
- 10
Leave it to settle in the pan, then run a spatula around the edge and slide it onto a board.
- 11
Cut into wedges and serve warm or at room temperature.
Notes
- Cook the vegetables until any liquid has evaporated before the eggs go in, or the frittata will be watery.
- Take it out while the centre still wobbles a little. It firms up as it rests and stays tender.
- Leftovers keep for 2 days in the fridge and make a good packed lunch, cold or at room temperature.
Equipment
24 cm ovenproof non-stick frying pan, Mixing bowl, Whisk, Spatula, Chopping board