Vegetable Frittata

Frittatas are a great way to use up leftovers for a hearty dish that’s ready in minutes.

Vegetable Frittata

Serves 6


6 eggs
1/2 cup cream
1/2 cup parmesan, grated
1 tbsp olive oil
3 cups roast vegetables, whatever you have
1/3 cup frozen peas
1/2 cup sour cream
1/3 cup parsley leaves, chopped
sea salt and black pepper


Preheat your grill to medium heat. Whisk eggs, cream and parmesan in a bowl. Heat oil in an oven-proof frying pan over medium heat. Add cooked vegetables and peas to the pan and heated through. Pour egg mixture over vegetables. Cook for 10-12 minutes until cooked on the base. Place frittata under the grill and cook for 5-7 minutes or until golden and cooked through. Cut into wedges, season with salt and pepper and serve with sour cream and fresh parsley.

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