Vegetable Frittata

A tender Italian vegetable frittata with eggs, courgette, peppers, spinach and Parmesan, started on the stove and finished in the oven.

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Frittata is one of the easiest ways to turn vegetables and eggs into a complete meal. Cooking the vegetables first prevents excess water from making the eggs rubbery.

Ingredients

• 8 eggs (large)
• 2 tbsp olive oil
• 0.5 onion (finely sliced)
• 1 courgette (diced)
• 0.5 red bell pepper (diced)
• 80 g baby spinach
• 60 g Parmesan (finely grated)
• 60 ml milk
• 0.75 tsp fine salt
• 0.5 tsp black pepper
• 2 tbsp fresh basil (torn)
• 120 g cherry tomatoes (halved)

Step-by-step method

1. Heat the oven grill or broiler to medium-high. Whisk the eggs, milk, Parmesan, salt and pepper until just combined.
2. Heat the olive oil in a 24 cm oven-safe frying pan over medium heat. Add the onion, courgette and pepper and cook for 6–7 minutes until softened.
3. Add the spinach and cook for 1 minute until just wilted. Spread the vegetables evenly across the base of the pan.
4. Pour in the egg mixture and scatter the cherry tomatoes over the top. Reduce the heat to medium-low.
5. Cook without stirring for 6–8 minutes until the edges are set but the centre is still wet.
6. Transfer the pan under the grill for 2–4 minutes until the centre is just set and the top is lightly golden. Watch closely because it can brown quickly.
7. Remove from the oven and rest for 5 minutes. Run a spatula around the edge before sliding onto a board or serving directly from the pan.
8. Scatter with fresh basil, slice into wedges and serve warm or at room temperature.