This quick and easy frittata recipe can be a great base for a healthy and nutritious breakfast. It can even be served alongside some bread and avocado when you need an extra-filling meal. And the best part is each serving only has 302 kcal with 20.8 grams of protein.
Sharing this dish on the BBC Food website, writer Sarah Rossi pointed out: “This simple frittata is packed with roast vegetables and topped with cheddar for a comforting, filling meal that’s done in 15 minutes.” This straightforward recipe serves four and cooks in 10 to 30 minutes.
How to make homemade frittata
Ingredients
- Two tsp vegetable oil
- About 450g roasted vegetables (cooked weight)
- Six free-range eggs, beaten
- 100g cheddar, grated
- Salt and ground black pepper
Method
Heat the oil in a large, ovenproof skillet over medium heat. Add the roasted vegetables and season generously with salt and pepper.
Pour the beaten eggs over the vegetables, then sprinkle the cheese on top. Reduce the heat to low and allow it to cook for five to 10 minutes, or until the bottom of the frittata begins to firm up.
While this is happening, preheat the grill to its highest setting. Once the frittata is ready, transfer the skillet from the stove to the grill to cook the top.
Grill for an additional five to 10 minutes, or until the cheese has turned golden and bubbly, and the eggs are fully set. Cut into slices and serve.
To ensure your frying pan is safe for use under the grill, check the base of the pan for a symbol indicating its suitability. If the pan is made entirely of metal, it is likely safe.
Many silicone handles are heat-resistant, but it’s advisable to verify with the manufacturer. Plastic handles, however, can melt under the grill and should be avoided.
Regardless, it’s important to keep the handle away from direct heat to reduce the risk of burns.
