Easy Vegetable Frittata

Ingredients

• 1 tbsp Olive oil
• 1 Onion, thinly sliced
• 1 Zucchini, grated, excess moisture squeezed out
• 1 Red capsicum, diced
• 60g Baby spinach
• 6 Eggs
• 60ml Milk
• 80g Cheddar, grated
• Salt and black pepper

You’ll need: Ovenproof frying pan (24–26cm)

Method

1. 1

   Heat the grill to high. Beat the eggs, milk, half the cheddar, 1/2 tsp salt and plenty of pepper in a bowl.

2. 2

   Heat the oil in a 24–26cm frying pan with a metal handle (it goes under the grill) over medium heat. Cook the onion, zucchini and capsicum for 5–6 minutes until soft. Add the spinach and stir until wilted.

3. 3

   Pour in the egg mixture and cook gently for 4–5 minutes, until the edges are set and the base is golden but the top is still a little wet.

4. 4

   Scatter over the remaining cheddar and grill for 3–4 minutes, until puffed, golden and fully set. Check the centre is set with no liquid egg.

5. 5

   Rest for 2 minutes, then cut into wedges.