Egg Frittata
Quick Details
Serves: 4
Baking time: 20 minutes
Diet: Contains egg
Serves: 4
Baking time: 20 minutes
Diet: Contains egg
Ingredients
For the vegetables
- 1 tablespoon oil
- 5 spring onion whites chopped
- 2 inch ginger diced
- 1 green chilli chopped
- 1 teaspoon black pepper freshly ground
- 1 zucchini chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 1 teaspoon salt
- 1 teaspoon coriander powder
For the egg mixture
- 6 eggs I used brown eggs
- 1/2 cup milk
- 100 g basil chopped
- 1 teaspoon salt
- black pepper freshly ground, to taste
- 2 teaspoons sundried tomatoes bite sized pieces
- 3 cubes cheese grated
- feta cheese crumbled, to top
Instructions
- Cook the vegetables. Heat 1 tablespoon of oil in a pan. Add the spring onion whites, ginger, green chilli and black pepper. Add the zucchini and bell peppers with the salt and coriander powder. Stir fry for 3 to 4 minutes.
- Prepare the dish. Preheat the oven to 200°C and grease a baking dish with oil.
- Make the egg mixture. In a bowl, add the basil, black pepper and salt. Crack in the eggs, add the milk and whisk for 2 minutes.
- Assemble. Spread the cooked vegetables and sundried tomatoes in the baking dish. Pour the egg mixture on top. Add the grated cheese and crumbled feta.
- Bake. Bake at 200°C for 20 minutes, until set and golden on top.
- Serve. Let it cool for a few minutes, cut into slices and serve hot.