Italian Vegetable Frittata with Cherry Tomatoes, Spinach, Onions & Bell Peppers
Ingredients
8 Eggs
150 g Tomatoes (cherry)- 100 g Spinach (fresh)
1 Onion (red)
1 Bell peppers
4 tbsp Parmesan (grated)
2 tbsp Double cream
2 tbsp Olive oil
Basil (fresh)
Salt
Black pepper
Instructions
- Thinly slice the bell peppers and onions. Chop the fresh spinach and half the cherry tomatoes.
- Preheat your oven to 180°C — especially if finishing in the oven.
- In a non-stick, oven-safe frying pan (24 cm / 9 in preferred), heat the olive oil over medium heat.
- Add onions and bell peppers. Sauté for about 5 minutes, until soft.
- Add the cherry tomatoes and cook another 2–3 minutes.
- Add spinach and stir until just wilted. Remove excess liquid if needed.
- Crack the eggs into a large bowl, add cream, grated parmesan, salt, and pepper. Beat until well combined.
- Lower the heat slightly. Pour the egg mixture evenly over the vegetables.
- Cook gently without stirring, for about 5–6 minutes, until the edges are set but the centre is still slightly runny.
- Transfer the pan to the preheated oven and bake for 7–10 minutes, until the top is just set and lightly golden.OR – If you don't have an oven-safe frying pan, cover the pan with a lid and cook over low heat for 8–10 minutes, or until the eggs are set.
- Let the frittata rest for a couple of minutes, then slice into wedges and garnish with fresh basil.
Notes
A traditional Italian egg dish — fluffy, hearty, and cooked slowly to bring out the sweetness of vegetables and the richness of eggs.
Throw in your flavor