Vegetable Frittata
Italian egg bake made with any vegetables you have on hand. Starts on stovetop, finishes in the oven.
Easy · 25 minutes
Ingredients
- 6 eggs
- 2 cups mixed vegetables (any combination)
- 50g parmesan or cheddar
- 2 tbsp olive oil
- Salt and pepper
- Herbs (optional)
Steps
- Preheat oven to 200°C/400°F.
- Sauté vegetables in ovenproof pan with olive oil, 5 minutes.
- Beat eggs with salt, pepper, and herbs. Pour over vegetables.
- Cook on stovetop until edges set, 3 minutes.
- Transfer to oven. Bake 10–12 minutes until set in center.
- Let cool 5 minutes. Slice and serve.
Why this works
Starting on stovetop sets the bottom while the oven finishes the top. Eggs naturally set around any fillings.