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Lunch

Vegetable Frittata

This simple frittata recipe with lots of colourful and tasty veggies is perfect for enjoying any time of the day!

Servings: 4
Total Time: 30m
Prep Time: 15m
Cooking Time: 15m
Vegetable Frittata

Ingredients

  • 300g potatoes
  • 1 red onion
  • 250g cherry tomatoes
  • 100g frozen peas
  • 4 eggs
  • 125ml cream
  • 100g feta
  • 2 tablespoons flat-leaf parsley
  • Olive oil
  • Salt and pepper to taste

    READY TO COOK!

    This recipe was made using our Padova Blush frying pan

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Preparation Instructions

  1. Pre-heat the oven to 180°C. Wash and cut the potatoes and cook for around 15 minutes until al dente. Let the potatoes cool and then cut into thin slices.
  2. Now prepare the other vegetables. Rinse the cherry tomatoes and let the peas defrost. Chop the onion and finely chop the flat-leaf parsley.
  3. Whisk the eggs in a bowl adding the cream, parsley, salt and pepper. Mix well.
  4. Heat some of the olive oil in a large frying pan. Make sure to use an ovenproof pan. Add the potato slices and onion and bake for 5 minutes. Stir everything regularly.
  5. Pour the egg mixture over the potatoes. Scatter the peas, cherry tomatoes and crumbed feta over the top. Bake for a few minutes and then move the pan to the oven. Let it cook until the egg is set.