Vegetable Frittata

Serves 8

Ingredients

  • 350g New Potatoes (Chopped roughly into CM cubes)
  • 6 Eggs
  • 150g Mushrooms (Peeled and Chopped)
  • 1 Diced Bell Pepper (Colour of your choice)
  • 100g Grated Cheddar Cheese
  • 1 Red Onion (Chopped)
  • 150g Sweetcorn (Optional)
  • 50ml Milk
  • 1/2 TSP Salt
  • 1/2 TSP Ground Pepper
  • 1/4 TSP Chilli Flakes (Optional)
  • 2 Quiche Dishes

Preparation Time – 10 Minutes

Cooking Time – 25 Minutes

When it gets to the warmer weather, this frittata is one if my favourite lunch recipes. It is great warm or cold and add a salad on the side and you have a great healthy lunch.

It is so easy to make and a great way to use up any left over veggies, eggs and potatoes, you could even add ham or bacon if you like but I tend to just stick to vegetables.

This will make 2 quiches.

You will need to cook your potatoes first otherwise they may not fully cook through in your frittata by the time your eggs are cooked. I do this by putting the potato cubes onto a plate and microwaving on full power for 10-15 minutes.

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Preheat your oven to 180°C

In a large mixing bowl add the eggs and milk and whisk until beaten

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Add the vegetables, cheese, potatoes and seasonings and combine

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Spray both of the quiche dishes with cooking spray and pour the ingredients into each quiche dish (half into each)

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Place the quiches into the oven, I put mine onto a pizza tray as it is easier to pull them to and from the oven. Cook for 25 minutes or until cooked through

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Serve hot or cold. This will last around 5 days in the fridge.

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