Family Size Vegetable Frittata
Servings: 6
Cheap, healthy, family favourite great for using up leftover veg in the fridge!
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Equipment
- Preheated oven 180FAN
- Frying pan or saucepan
- Large bowl
- grater
- Ovenproof dish
Ingredients
Frittata
- 15 ml olive oil
- 12 eggs large
- 150 ml semi-skimmed milk
- 0.5 tsp dried oregano (optional)
- 1 onion diced
- 1 clove garlic chopped
- 1 broccoli cut into small florets
- 2 bell peppers diced
- 8 cherry tomatoes halved
- 60 g Cheese feta or cheddar
Sides
- 800 g potatoes cut into wedges
- 220 g salad leaves
Instructions
Wedges – oven 200FAN
- Add wedges to a roasting tray, drizzle with oil and season. Bake in oven for 30 minutes, turning over or giving them a shake halfway through. Turn oven down when putting in Frittata.
Frittata – oven 180FAN
- While the wedges are cooking, whisk eggs with milk, salt, pepper and herbs.
- Next, prepare and cook the vegetables. Heat oil in a large pan over medium heat. Sauté the onion for 3-4 minutes. Add the garlic, broccoli and peppers; cook for 4-5 minutes. Then, add the tomatoes and cook for 1-2 minutes.
- Spread the vegetables evenly in a large ovenproof dish. Pour over the egg mixture and gently press vegetables down so that they are submerged. Sprinkle cheese on top.
- Bake uncovered in the oven for 30 minutes until puffed and golden, and set in the centre. A knife inserted in the middle should come out clean.
- Let rest for 10 minutes before slicing. Serve with wedges and salad leaves.
FLEXITARIAN
Eggs are one of the best dietary sources of choline. Choline is essential for making a chemical messenger involved in memory, learning, and attention. Eating enough choline is linked to better brain function and development.
Cooking tip and alternate version:
This is a versatile “fridge forage” dish – you can use any leftover vegetables, cheese or proteins you have. For Spanish-inspired flavours, use par boiled or roasted diced potatoes, roasted bell peppers, caramelised onions, ½ tsp smoked paprika and a handful of cheddar.
Storage tip:
Cold frittata is great for lunchboxes as it holds shape well. It stores well in the fridge for up to 3 days.
Recipe Credits:
Tylenda, E., Fletcher, K., Catignani, C., Marsh, H., Dickinson, A., Templeton, P. and Thompson, C. (2026) The feel-good family cookbook: tasty meals that save you money, Hatfield: University of Hertfordshire.
This work was supported by the Economic and Social Research Council (ESRC IAA), grant reference number: ES/X004309/1.
Nutrition Per Serving
Calories: 371kcal | Carbohydrates: 39g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 339mg | Sodium: 254mg | Potassium: 1432mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5127IU | Vitamin B12: 1µg | Vitamin C: 199mg | Vitamin D: 2µg | Calcium: 256mg | Iron: 4mg | Magnesium: 91mg
2 Comments
Viv Hoyte
Easy to make. Broccoli brought a nice flavour to the dish
admin
Thanks for the comment!