|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 4g||14%|
|Total Sugars 3g|
|Vitamin C 18mg||89%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vegetable frittata makes a super quick, delicious brunch or supper dish that also happens to be healthy too. You can play with the contents as much as you would like, so pull out some favorite veggies and make a great dish everyone will love.
Italian in origin, the frittata translates so well into any cuisine as it is an ideal way to use leftover vegetables. Be as inventive as you like. In Britain, the remains of a Sunday roast are often made into bubble and squeak. Why not give a frittata a go instead?
A frittata is a versatile dish that can be eaten warm with a side salad or left to cool to room temperature for a packable picnic or great lunch-box treat.
2 tablespoons extra-virgin olive oil, divided
1 small onion, peeled and finely sliced
2 cloves garlic, minced
9 ounces (250 grams) mixed vegetables of your choice, diced, cooked
1 cup shredded cabbage, or kale
6 large eggs, lightly beaten
Freshly ground black pepper, to taste
Salt, to taste
1 tablespoon finely chopped flat-leaf parsley
4 ounces (125 grams) soft goat cheese, crumbled
Steps to Make It
Gather the ingredients.
Heat 1 tablespoon of the olive oil in a 9- or 10-inch frying pan over low heat. Cook the onion for about 5 minutes until soft. Take care not to burn.
Add the garlic, and stir, then add the cooked vegetables and cabbage. Cook for another 2 minutes.
Season the beaten eggs with a twist of black pepper and a little salt at the last minute (adding salt before this time can make the frittata tough). Give the eggs a good whisking.
Tip the beaten eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
Turn the heat down to low, and cook until the sides and center of the omelet are barely set.
Turn the frittata over onto a large plate. Add the remaining 1 tablespoon of olive oil to the pan, then transfer frittata back to the frying pan with the uncooked side facing down.
Sprinkle the goat's cheese over and cook for another 5 minutes, or until the frittata is golden and firm. Alternatively, you can transfer the frittata to the broiler and cook for 10 minutes.
Remove from the heat and leave to cool slightly. Cut into wedges.
For a frittata, you can use any cooked vegetables you have on hand, which makes it a surprisingly inexpensive dish. Favorites are cold diced potato, peppers, courgettes (zucchini), broccoli, asparagus, and shredded leeks. You are limited in what you can create only by your imagination.
If you cook the frittata using the broiler method, be forewarned that the handle of the skillet will be very hot for a while. Use silicone handle covers or potholders when removing it from the oven.
How to Store and Freeze
- This frittata can be stored in the fridge for up to four days, making it a perfect grab and go breakfast during the week.
- You can also freeze frittatas. Cut the cooled frittata into individual slices, and place on a cookie sheet in the freezer. Once the slices are frozen, put them in an airtight container or freezer bag for up to three months. To reheat, just pop the frozen slice(s) into the oven (preheated to 275 F) for about 20 minutes.
Can a frittata be made ahead of time?
Frittatas are not only a versatile dish, but they can be prepared ahead of time. Make it the night before, or even a day ahead—they can be eaten warm or cold. To reheat, cover your frittata, or wedge, with foil and place in the oven for about 15 to 20 minutes.
How do you know a frittata is done?
A frittata is cooked when it no longer wiggles in the center and the edges are turning a golden brown. You can also test it by placing a knife in the center—if it comes out clean, then your frittata is done.