Roast Veg Frittata

Roast Veg Frittata

This frittata, baked in the oven, is one of my go-to dinners when I’m feeling like something vegetarian. A good baked frittata is an essential for quick, easy meals. They’re also a brilliant way to use up leftover bits and pieces hanging around the fridge.

serves 2

2 handfuls roast veg (recipe here)
4 eggs, lightly beaten
large handful grated cheese such as cheddar

1. Preheat oven to 200C (400F) and place a baking tray on the middle shelf.

2. Line a 20cm (8in) spring form pan with baking paper & grease generously with olive oil or butter. Or grease a small oven-proof frying pan.

3. Place veg in the prepared tin. Pour over the beaten egg & scatter over the cheese. Season.

4. Place on the preheated tray and bake until golden and puffy and the center feels firm and springy, 10-15 minutes.

variations

larger frittata – use 8 eggs and a 28cm (10in) pan to serve 4. Increase baking time slightly. Around 20 minutes.

plain frittata – skip the additional ingredients and double the amount of eggs.

single serve frittata – Bake in a large ramekin instead of the frying pan OR just make yourself an omelette in a fraction of the time.

dairy-free – replace the cheddar with a handful of thyme leaves.

short on time? – replace roast veg with a drained can of chickpeas.

leftover potential?

OK. I prefer it hot and puffy from the oven. Either leftovers serve cold or gently reheat in the oven for 5 minutes or so.

problem solving guide

too runny – Probably not baked through the centre. Pop it back in the oven for a little longer.

leaking watery fluid – Woops. When eggs are overcooked you get a phenomenon called syneresis where the protein looses the ability to hold water so you get watery fluid weeping out. Not the nicest but it won’t hurt you if you eat it. Next time cook it less.

frittata sticking to the pan – Unfortunately one of the downsides of this method is the egg likes to stick to the pan. So it’s important to grease well and line the pan with baking paper. Foil tends to stick worse than baking paper for some reason.

don’t have a spring form pan? – A cake tin with a removable base will work or even an ovenproof dish. Just make sure you line the base and sides and leave some paper overhanging so you can lift it out when it’s done.

serving suggestions

Great on its own. Or with a green salad or wilted greens. Also good sliced and served as a sandwich filling.

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