Lunches

Vegetable frittata

Name: Vegetable frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 onion, finely sliced; 1 red pepper, diced; 1 courgette, thinly sliced; 6 large eggs; 60 ml milk; 60 g Cheddar, grated; To taste salt and black pepper

Eggs, peppers and courgette baked into an easy sliceable lunch.

From Nora’s kitchen · Recipe development

Free guide: thirty gluten-free dinners, with the shopping lists

AI-generated food illustration.

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

1 tbsp olive oil
1 onion, finely sliced
1 red pepper, diced
1 courgette, thinly sliced
6 large eggs
60 ml milk
60 g Cheddar, grated
To taste salt and black pepper

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.

See the collection

Exploded ingredient illustration for vegetable frittata; the written recipe provides the full list and quantities.

The miniature kitchen

Tiny chefs.
Big ideas.

A playful look at the same familiar favourite. Meet the little team behind our food illustrations.

Explore the tiny kitchen

Miniature chefs preparing vegetable frittata in a warm cream kitchen.

Vegetable frittata