Chunky vegetable frittata

Cooking Vegetarian Chunky vegetable frittata

Create a meal with a some well-chosen staples from the pantry and a few extras!

Lables: Low carb Low kilojoule Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 190°C/170°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper.
  2. Arrange vegetables and tomato in prepared pan. Whisk eggs, cream, cheese and parsley together in a jug. Season with salt and pepper. Pour over vegetable mixture.
  3. Bake for 45 to 50 minutes or until frittata is golden and set (cover pan loosely with foil if over-browning during cooking). Serve.

If you liked the recipe "Chunky vegetable frittata", tell your friends about it!

2 cups frozen chunk-style vegetables
125g cherry tomatoes, halved
6 eggs
1 cup pure cream
1/2 cup grated tasty cheese
1 tbsp chopped fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
5
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Chunky vegetable frittata

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments