Cakes
Roast vegetable frittata
This simple frittata is packed with roast vegetables and topped with cheddar for a comforting, filling meal that’s done in 15 minutes.
This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard .
Ingredients
- 2 tsp vegetable oil
- ½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight)
- 6 free-range eggs, beaten
- 100g/3½oz cheddar, grated
- salt and ground black pepper
Method
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Heat the oil in a large oven-safe frying pan over a medium heat (see the Recipe Tips if you don’t know if your pan is suitable). Add the roast vegetables and season with plenty of salt and pepper. Pour over the beaten eggs and sprinkle over the cheese. Turn the heat to low and cook for 5–10 minutes or until you can see that the bottom of the frittata has started to set.
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Meanwhile, preheat the grill to high. Transfer the frying pan from the hob to the grill to cook the top of the frittata. Cook for a further 5–10 minutes until the cheese is golden and bubbling and the egg is set through. Serve in slices.
Roast vegetable frittata