Lunches
Vegetable frittata
Eggs, peppers and courgette baked into an easy sliceable lunch.
Eggs, peppers and courgette baked into an easy sliceable lunch.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Vegetable frittata
- Prep
- 15 min
- Cook
- 40 min
- Total*
- 55 min
- Makes
- 4 servings
*Estimated development timings. Allow 5 minutes standing after baking; some preparation and cooking steps overlap.
Ingredients
Tick things off as you go.
What you need
Equipment
- Frying pan
- 20 cm ovenproof dish
- Baking paper
- Mixing bowl
Let’s make it.
- 01
Cook the vegetables
Heat oven to 190°C / 170°C fan. Heat oil in a frying pan and cook onion, pepper and courgette for 10–12 minutes until tender and excess moisture has evaporated.
- 02
Mix eggs
Beat eggs with milk, cheese and a little seasoning in a bowl.
- 03
Fill the dish
Put the cooked vegetables in a roughly 20 cm baking dish lined with baking paper. Pour the egg mixture evenly over them.
- 04
Bake
Bake for 20–25 minutes until set in the centre with no liquid egg and steaming hot throughout. Stand for 5 minutes before cutting into four portions.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Eggs; Milk.
Make it work for you
Keep the stated ingredient quantities for the first test. Substitutions need separate testing.
For another day
Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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