I love frittatas for so many reasons because they are … Versatile: You can change up the veggies to suit your needs (see the following options). Affordable: They use cost-effective ingredients. Meal-prep friendly: Batch cook and you’ve got a frittata in the fridge ready to go. Healthy: Packed with protein from the eggs and plenty of vitamins, minerals and antioxidants from the veggies. Family-friendly: You can play around with different veggies until your kids enjoy them. Convenient: They are super simple to make, to pull out from the fridge and to transport when heading out.
BASE RECIPE
PREP TIME 15 minutes | COOK TIME 30 minutes | SERVES 4
Ingredients
- 8 eggs, whisked
- 3 tablespoons full-cream milk
- 60 g (1⁄2 cup) freshly grated tasty cheese
- salt flakes and freshly ground black pepper
Method
- Preheat the oven to 180°C (fan-forced) and lightly grease a 20 cm round or square baking dish or a 28 cm ovenproof frying pan.
- Whisk the eggs, milk and cheese in a bowl to combine. Season with salt and pepper.
- Pour the egg mixture into the dish or pan.
- Add your chosen fillings from the following options.
- Bake for 25–30 minutes until the frittata is set and lightly golden.
- Serve warm or at room temperature.
1. PUMPKIN, CARAMELISED ONION & SPINACH
Ingredients
- 400 g pumpkin, cut into 3 cm cubes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon soy sauce
- 2 large onions, sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 90 g (2 cups) baby spinach leaves
- 100 g Danish feta, crumbled
- salt flakes and freshly ground black pepper
Preheat the oven to 200°C (fan-forced). Toss the pumpkin with 1 tablespoon olive oil and the soy sauce and place on a baking tray. Roast for 20–25 minutes.
Heat the remaining olive oil in your ovenproof frying pan over medium heat, add the onion and cook, stirring occasionally, for 10–15 minutes until golden. Add the brown sugar and balsamic and cook for 2–3 minutes until the onion is caramelised. Remove and set aside.
Follow step 2.
Spread the spinach evenly over the bottom of the same pan. Follow step 3 and pour the egg mixture over the spinach.
Following step 4, layer the roast pumpkin, caramelised onion and feta on top, gently pressing them into the egg mixture. Season with salt and pepper. Reduce the oven temperature to 180°C (fan-forced), bake as per step 5, then follow step 6.
2. CHERRY TOMATOES, SPINACH & GOAT’S CHEESE
Ingredients
- 90 g (2 cups) baby spinach leaves
- 200 g cherry tomatoes, halved
- 100 g soft goat’s cheese, crumbled
- salt flakes and freshly ground black pepper
Follow steps 1 and 2.
Spread the spinach evenly over the bottom of your dish or pan. Follow step 3 and pour the egg mixture over the spinach.
Following step 4, arrange the cherry tomatoes and goat’s cheese evenly on top, gently pressing the tomatoes into the egg mixture. Season with salt and pepper. Bake as per step 5, then follow step 6.
3. ZUCCHINI, CAPSICUM & FETA
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 zucchini, cut into 2 cm rounds
- 1 small red capsicum, diced
- 100 g Danish feta, crumbled
- salt flakes and freshly ground black pepper
- 1 handful of basil leaves, torn
Follow steps 1 and 2.
Heat the olive oil in your ovenproof frying pan over medium heat for 30 seconds. Add the zucchini and capsicum and cook, stirring occasionally, for 5–7 minutes until the vegetables are slightly softened. Remove and set aside.
Follow step 3 and pour the egg mixture into the pan.
Following step 4, arrange the zucchini, capsicum and feta evenly on top, gently pressing them into the egg mixture. Season with salt and pepper. Bake as per step 5, then scatter on the basil and follow step 6.
4. BACON, CHERRY TOMATOES & LEEK
Ingredients
- 1 tablespoon extra-virgin olive oil
- 5 short cut bacon rashers, roughly diced
- 1 leek, white part only, sliced
- 1 handful of baby spinach leaves
- 200 g cherry tomatoes, halved
- salt flakes and freshly ground black pepper
Follow steps 1 and 2.
Heat the olive oil in your ovenproof frying pan over medium heat for 30 seconds, add the bacon and cook for 5–7 minutes until golden and crispy. Remove and set aside.
Add the leek to the same pan and cook, stirring occasionally, for 5–6 minutes until softened. Remove and set aside.
Spread the spinach evenly over the bottom of the same pan. Follow step 3 and pour the egg mixture over the spinach.
Following step 4, scatter the bacon, leek and cherry tomatoes on top, gently pressing them into the egg mixture. Season with salt and pepper. Bake as per step 5, then follow step 6.
