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. Each serving provides 302 kcal, 20.8g protein, 5.4g carbohydrate (of which 4.9g sugars), 21.5g fat (of which 8.3g saturates), 1.8g fibre and 0.85g salt.
Ingredients
- Vegetable oil10 ml
- Egg6 pieces
Instructions
4 steps- 1
Heat the oil in a large oven-safe frying pan over medium heat. Add the roasted vegetables and season with salt and black pepper.
- 2
Pour the beaten eggs over the vegetables and sprinkle with cheddar cheese. Reduce the heat to low and cook for 5-10 minutes, until the bottom of the frittata starts to set.
8 min
- 3
Meanwhile, preheat the grill to high. Transfer the frying pan under the grill and cook for a further 5-10 minutes, until the cheese is golden and bubbling and the frittata is set through.
8 min
- 4
Remove from the heat, slice into portions, and serve.
Nutrition
1 serving ≈ 204 g
Nutrition values are estimates. - means data is unavailable.
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