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Baked Vegetable And Herb Frittata

For this recipe you can use whatever veggies you have and like. I used cabbage, peas, pepper, shallots, leeks, broccoli and mushrooms. You could use 2 or more veg and variations are endless.

Delicious served hot or cold and will store in the fridge for up to 4 days

600g mixed veg (see note above)

2 banana shallots, sliced

50g butter

1 tbsp parsley

1 tbsp chives

1 tsp tarragon

1 pinch chilli flakes (optional)

6 eggs

100ml double cream

100g ricotta

salt and pepper

Preheat the oven 180C fan and line a roasting tin (approximately 23cm x 16cm)

Melt the butter in a sauce pan and cook the shallots on low until they start to soften. Add any other vegetables that require sauteing, for example, mushrooms, leeks or peppers.

Steam green veg for a few minutes until soft. (I steamed broccoli, cabbage and peas.)

Add the steamed veg and herbs to the pan to the pan with the onions and give everything a good stir and remove from the heat. Season to taste with salt and pepper and then tip into the lined roasting tin.

Add the cream to the beaten egg, give it another stir and add a pinch of salt, pour over the veg and muddle with a fork to make sure everything is coated.

Add dollops of ricotta on the top and place in the oven for 25 minutes.

Serve with salad or crusty bread

Selection of mixed vegetables for the fritatta
Steaming the mixed vegetables
Fry the mushrooms and leeks
Assemble the mixed vegetables
Poor over the beaten eggs and dot with goats cheese
Baked frittata ready to be served
Baked vegetable and herb frittata

Baked vegetable and herb frittata

Jules
For this recipe you can use whatever veggies you have and like. I used cabbage, peas, pepper, shallots, leeks, broccoli and mushrooms. You could use 2 or more veg and variations are endless.
Delicious served hot or cold and will store in the fridge for up to 4 days
No ratings yet
Prep Time 5 mins
Cook Time 45 mins
Course Lunchbox or Snack, Main Course
Servings 4 people
Calories 339 kcal

Equipment

Roasting tin (approx 23x16 cm)

Ingredients
  

  • 600 6 mixed veg See note above
  • 2 banana shallots sliced
  • 50 g butter
  • 1 tbsp parsley chopped
  • 1 tbsp chives chopped
  • 1 tsp tarragon chopped
  • 1 pinch chilli flakes (optional)
  • 6 eggs beaten
  • 100 ml double cream
  • 100 g ricotta

Instructions
 

  • Preheat the oven 180C fan and line a roasting tin (approximately 23cm x 16cm)
  • Melt the butter in a sauce pan and cook the shallots on low until they start to soften. Add any other vegetables that require sauteing, for example, mushrooms, leeks or peppers.
  • Steam green veg for a few minutes until soft. (I steamed broccoli, cabbage and peas.)
  • Add the steamed veg and herbs to the pan to the pan with the onions and give everything a good stir and remove from the heat. Season to taste with salt and pepper and then tip into the lined roasting tin.
  • Add the cream to the beaten egg, give it another stir and add a pinch of salt, pour over the veg and muddle with a fork to make sure everything is coated.
  • Add dollops of ricotta on the top and place in the oven for 25 minutes.
    Serve with salad or crusty bread

Nutrition

Calories: 339kcalCarbohydrates: 25gProtein: 17gFat: 20gSaturated Fat: 10gTrans Fat: 1gCholesterol: 294mgSodium: 210mgPotassium: 536mgFiber: 6gSugar: 2gVitamin A: 8613IUVitamin C: 19mgCalcium: 169mgIron: 3mg
Tried this recipe?Let us know how it was!
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