Vegetable Frittata

Chef: Sunsweet
Vegetable Frittata
Frittatas make breakfast, brunch or a picnic something of a treat whether you opt to make this in advance or not-it’s a simple, delicious recipe packed with vegetables.

2 potatoes, peeled and chopped
4 spring onions, finely sliced
½ punnet cherry tomatoes, halved
6 mushrooms, sliced
2-4 slices of bread of choice, cut into large cubes
180g white cheddar cheese, grated
5 eggs
120ml low fat milk
Salt and pepper

2-3 cherry tomatoes, halved (optional) for garnish

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

Bring a pot of water to the boil and cook the potatoes until tender.

Drain well and place into a large bowl. Add the vegetables, cheese and bread. Mix well.

In a bowl, whisk the eggs and milk. Season well and pour onto the mixture.

ip the mixture into your baking tray and spread evenly.

Bake for 40 minutes until golden on top.

Garnish and serve sliced.

Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables

Recipe Type
Healthy, Kids Food, Lunch Box, Snacks, Pies

Level of Difficulty

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