Frittata

An Italian dish of eggs and vegetables – perfect for a quick lunch or light meal. Started on the top of the stove and finished under the grill.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 30mins Servings: 6
  • 50g butter

    2 onions, chopped

    3 cups grated vegetables – e.g.courgettes, carrots, potatoes

    salt and pepper

    4 eggs

    4 Tbsp cream or milk

    ¼ cup grated parmesan cheese

    ham or bacon, optional

  • 1. Preheat the oven to 180˚C.

  • 2. Melt the butter in a large heavy-based ovenproof frying pan, add the onions and cook gently until translucent, about 10 minutes.

  • 3. Add the grated vegetables and meat if adding, season well with salt and pepper, and cook, stirring, for 10 minutes or until just tender.

  • 4. Preheat the grill. Beat together the eggs and cream or milk and pour over the vegetable mixture.

  • 5. Cook gently until the egg begins to cook at the edges, then sprinkle over the parmesan and grill for 8–10 minutes until the egg is set. Serve cut into wedges.

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