One-pan Vegetable Frittata - Tomato, Spinach, Basil and Mozzarella Frittata
For me, frittatas strongly come under the category of: ‘quick, comforting, filling food’. They are just perfect for times when we want to use up leftovers from the fridge to nourish our bodies in a simple way. I’ve set out this specific recipe below, but they really are as easy as roasting or sautéing some veg in a shallow ovenproof pan or baking tray, adding beaten eggs (usually 2 per person) and any cheese, herbs, spices, salt and pepper and baking until set and golden on top. Delicious hot or cold!
Servings: 4-6 Timings: 30 minutes
Ingredients
Based on a 10-inch pan
8 eggs
50ml unsweetened almond milk, or any milk
125g mozzarella ball, torn into small pieces
50g feta, crumbled
1 tsp dried oregano (optional)
1 tsp dried basil (optional)
sea salt and freshly ground black pepper
1 tbsp olive oil
1 small red onion, finely diced,
2 garlic cloves, minced
200g tomatoes, sliced into wedges
100g baby spinach leaves
handful fresh basil leaves, roughly torn
Method
1. Preheat the oven to 180C fan.
2. In a mixing bowl, beat the eggs with the milk, then mix through half of the mozzarella, half of the feta, all of the dried herbs, and a good pinch of salt and pepper. Set aside.
3. Heat the olive oil in an ovenproof pan over medium heat. Add the onion and garlic and cook until just softened (be careful not to burn the garlic).
4. Add the tomatoes, spinach and half the basil leaves and sauté for another minute.
5. Add the egg mixture to the pan to distribute and tilt to ensure if evenly covers the pan.
6. Nestle the remaining mozzarella and feta on top and bake for 15-20 minutes until the eggs are set.
7. Top with the remaining basil and serve with fresh rocket or a chunky slice or sourdough. Can be kept in the fridge for 3 days and is delicious as leftovers for lunch or dinner.
