Vegetable Frittata

Green vegetable frittata

Category: Main meal | Serves: 4

Prep time: 10 minutes | Cooking time: 30 minutes


1 tbsp olive oil

1 onion, chopped

175g (6oz) small broccoli florets

115g (4oz) frozen peas

225g (8oz) cold boiled new potatoes, diced

100g (3 1/2oz frozen leaf spinach, defrosted, squeezed dry and
shredded (see Cook’s tips)

1 tsp dried mixed herbs

Freshly ground black pepper, to taste

6 medium eggs

25g (1oz) reduced-fat mature Cheddar-style cheese, finely grated

  1. Heat olive oil in a large, non-stick frying pan; add onion and cook gently for about 8 minutes or until softened, stirring occasionally. Meanwhile, cook broccoli and peas in a pan of boiling water for 4 minutes. Drain well; set aside.
  2. Add potatoes to onion in pan; cook for 5 minutes, stirring occasionally. Add broccoli, peas, shredded spinach, herbs and black pepper to frying pan; stir gently to mix.
  3. Break eggs into a bowl or jug; lightly beat together. Pour beaten eggs evenly over vegetables in frying pan.
  4. Cook over a medium heat for about 7 minutes or until eggs begin to set and frittata is golden underneath. Meanwhile, preheat grill to high. Sprinkle cheese evenly over top of frittata. Place pan under grill; grill until cheese is melted and top is set.
  5. Remove from heat; cut frittata into wedges and serve.

Cook's tips

  • Defrost spinach; gently squeeze out excess water, pat dry on kitchen paper, then shred spinach. Use as directed.
  • Cool any leftovers and refrigerate overnight. Enjoy the next day either served cold or reheated until piping hot throughout.
  • Serve with a mixed tomato, red pepper and spring onion salad, if you like.

Nutritional information

Vegetable Frittata