Basic Frittata

Basic Frittata

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  • Cooking the vegetables before adding them to the frittata helps to remove excess moisture, ensuring that the final dish doesn't become watery. 
  • Leftover cooked vegetables are a fantastic addition to a frittata. Not only does it help reduce food waste, but it also adds great flavor and texture to the dish.
  • Sauté the bits and bobs in your fridge, for example pan fry some leftover broccoli, a few mushrooms, a zucchini, and spinach in some butter or olive oil until they are tender and lightly browned. This usually takes about 5-7 minutes; season them with salt and pepper to taste. Cook these veggies in an oven-proof pan and simply add the egg mixture to this pan. 

Go-to frittatas

  • 8 - 10 eggs
  • ¼ - ⅓ cup milk or cream
  • 1-2 cup cooked vegetables (e.g., onion, capsicum, zucchini, mushrooms, spinach, potato, pumpkin)
  • ½ cup cheese (e.g., cheddar, feta, blue cheese)
  • Salt and pepper to taste
  1. Preheat the oven to 200 degrees fan bake.

  2. In a bowl, whisk together the eggs, milk or cream, salt and pepper; set aside.

  3. Add cooked vegetables to the dish which you are cooking the frittata in and pour the egg mixture over. Gently stir the mixture to ensure the vegetables are evenly distributed.

  4. Sprinkle the cheese on top of the frittata.

  5. Transfer to the preheated oven and bake for about 15-20 minutes, or until the frittata is set in the middle and slightly golden on top.

*there may be a variance in cooking times depending on what dish you cook your frittata in. We like to cook our frittatas in a cast iron pan, note that cast iron pan conducts and retains heat and will continue to cook your frittata after you remove it from the oven. The size of your dish will change cooking time. Therefore we suggest checking on your frittata about 5 minutes before suggested cooking time, just to play it safe!


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