Frittata

Name: Frittata
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 large eggs; 60ml (1/4 cup) milk and 50g (1/2 cup) grated Parmesan cheese; 1 zucchini, 1 small onion, and 100g (1 cup) cherry tomatoes; 100g (1 cup) baby spinach; 2 tbsp olive oil; Fresh herbs (basil or parsley)

An open-faced Italian egg omelette baked with cheese and vegetables — great any time of day.

30 minutes

Serves 4

Breakfast/Lunch

Contains common allergens

Egg Dairy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Preheat: Heat the oven to 190°C (375°F).

2
Whisk the Eggs: Beat the eggs with the milk, Parmesan cheese, salt, and pepper.
3
Sauté: In an ovenproof skillet, cook the onion and zucchini in olive oil until soft, add the spinach to wilt, then scatter in the cherry tomatoes.
4
Add the Eggs: Pour the egg mixture over the vegetables and cook on the stovetop for 2-3 minutes until the edges begin to set.
5
Bake: Transfer the skillet to the oven and bake for 12-15 minutes until puffed and just set in the centre.
6
Serve: Scatter with fresh herbs, slice into wedges, and serve warm or at room temperature.

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