As convenient as frozen vegetables are, it’s not easy to find a recipe that can spruce them up. It often requires a bit of creativity and hiding skills. This quick and easy Vegetable Frittata Recipe is perfect for this job! We’ve posted a veggie stir-fry recipe last week, but this time it’s a great vegetable frittata recipe that will steal the show! You can add any vegetables you like, fresh or frozen. Mushroom, capsicum, canned tomatoes, corn, broccoli; whatever floats your boat! If you want more flavour, add a bit of pepper and salt, or balsamic vinegar, onion and garlic for a kick.
Everybody loves the taste of eggy frittata, and the vegetables give it an extra vibrancy, crunch and juiciness that makes it even better. With just four ingredients and three easy steps, your family will be enjoying this dish in no time! This vegetable frittata recipe can also double up as a great protein and fibre-rich breakfast, as well as a sandwich filling for a lunch leftover!
Quick and Easy Vegetable Frittata Recipe
Serves: 6 Time: 45 mins
Ingredients :
- 1 tbsp olive oil
- 500g frozen stir-fry vegetable mix, thawed
- 6 eggs
- ½ cup milk
Preparation :
1. Preheat oven to 180°C. Line a cake pan with baking paper, allowing sides to overhang.
2. Heat olive oil in a large non-stick frying pan over medium-high heat. Stir-fry the vegetables for 3 minutes or until soft. Transfer to the prepared pan.
3. Whisk eggs and milk in a bowl until combined. Season with salt and pepper. Pour over the vegetables. Bake for 25-30 minutes or until set and slightly golden.
Nutritional Facts:
Per serving: 139 calories; 8 g fat; 4 g carbohydrates; 10 g protein
Carbohydrate Servings: 0
