Vegetable Frittata

This recipe works in combination with: Lasagne.

Italian-style omelette with courgette and red pepper and served with a simple side salad.


  • 1 little gem lettuce, leaves torn
  • 1 large tomato (approx 115g)
  • 1 small courgette (approx 165g), thickly sliced
  • 1 small red pepper (140g)
  • 2 medium new potatoes (approx 70g each), halved and thinly sliced
  • 75g of cheddar cheese, grated
  • 1/2 of a half cucumber portion, sliced
  • 90ml of milk
  • 3 tbsp vegetable oil
  • 3 medium eggs, beaten
  • 2 tsp vinegar
  • 1 tsp dried mixed herbs
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 35 mins
  • Price per person: £1.99
  • Store cupboard: Basic
  • Calories per serving: 727
  • 5-a-day per serving: 4
  • Print Recipe
Vegetable Frittata photo

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  1. Preheat the grill to high. Place the courgette and red pepper on a baking tray and drizzle with 1 tbsp oil. Grill for 10-15 minutes, or until the vegetables begin to char.
  2. Meanwhile, cook the potatoes in lightly salted boiling water for 5-6 minutes, or until tender.
  3. Mix together the eggs, milk, cheese and mixed herbs. Season generously with salt and pepper and set aside.
  4. Heat 1 tbsp oil in a frying pan and fry the potatoes for 2-3 minutes. Stir in the courgette and red pepper, then pour in the beaten egg mixture, making sure the other ingredients are covered. Stir the egg mixture to break it up a little as it begins to cook. Cook for 3-4 minutes over a medium heat, or until the edge of the frittata begins to set.
  5. Place the frittata pan under the grill and cook for 5-6 minutes, or until the egg is cooked and the top is golden.
  6. To make a vinaigrette for the salad, mix together the vinegar and 2 tbsp oil. Season with salt and pepper.
  7. Toss the lettuce, cucumber and tomatoes with the dressing and serve immediately with the frittata.

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