|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||12%|
|*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 which also happens to be healthy too. You can play with the contents as much as you would like so pull out your or the kids' favorites veggies and make a great dish everyone will love.
What's not to love? 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 (peeled and minced)
- 9 ounces/250 g mixed, diced, cooked vegetables (of your choice)
- 1 cup cabbage (or kale, shredded)
- 6 large eggs (lightly beaten)
- Salt and pepper (to taste)
- 1 tablespoon flat-leaf parsley (finely chopped)
- 4 ounces/125 g goat cheese (soft, crumbled)
Gather the ingredients.
Heat 1 tablespoon of the olive oil to 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, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.
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 is barely set.
Turn the frittata over onto a large plate. Add the remaining oil to the pan, then transfer frittata back to the frying pan with the uncooked side downwards.
Sprinkle the goat's cheese over and cook for a further 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 or to use up which makes it a surprisingly cheap 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.
- The frittata is Italian in origin (a giveaway by the name) but 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?