Vegetable Egg Frittata
ContinentalBreakfastDesi eggsMedium
A thick oven-baked omelette loaded with capsicum, onion, tomato and cheese — sliced into wedges for a family breakfast or lunchbox.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 eggs
- 1 capsicum, diced
- 1 small onion, diced
- 1 small tomato, deseeded and diced
- 1/3 cup grated cheddar cheese
- 1/2 tsp salt
- Black pepper to taste
- 2 tbsp oil
Method
- Heat the oven to 180°C.
- Heat oil in an oven-safe pan and fry the onion and capsicum for 4 minutes until soft.
- Add the tomato and cook 1 minute more.
- Whisk the eggs with salt, pepper and half the cheese, and pour over the vegetables. Cook on the stove for 2 minutes until the edges set.
- Sprinkle the remaining cheese on top and bake for 10–12 minutes until puffed and set in the middle. Slice into wedges and serve.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)16 g
Fat (estimate)18 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use an oven-safe pan so the frittata goes straight from stove to oven. Food safety: bake until the centre is fully set with no runny egg. Allergens: contains egg and milk (cheese). Substitute: use spinach, mushrooms or leftover boiled potatoes as the vegetables.