These frittata are delicious, all fluffy inside, with a fabulous cheesy top. Perfect for lunch or a picnic!
It's a great way to use up any left over vegetables you have in the fridge instead of the broccoli and courgettes.
Tips for the best frittata's
- Use the best eggs available to you, it will make a big difference to the flavour
Makes 6
INGREDIENTSOlive oil (for greasing the tin)
4 eggs, large
A dash of milk (any sort, I use Oat Milk)
½ tsp salt
¼ tsp black pepper
4 or 5 broccoli florets
80g diced courgette
60g Cheddar cheese, grated plus extra
METHOD
Preheat the oven to gas 4, 180°C, fan 160°C.
Grease the tin. I used a silicone mini loaf tin and the frittatas just fall out when cooked, no more sticking to the sides of the tin!
If you are cooking the vegetables.
Place the broccoli florets in a pan, Pour over boiling water and add a pinch of salt.
Boil for 5 minutes and drain. The broccoli florets should be tender and still firm.
Lightly fry the courgette in a little olive oil and season with salt and pepper, until the have started to soften and brown
Drain the broccoli and allow to cool and cut into small pieces.
If you are using leftover vegetables.
Cut the cold vegetables into small pieces.
Whisk eggs, milk, salt and pepper.
Stir through cooled vegetables and cheese.
Divide mixture between between 6. Sprinkle a little extra cheese on top of each one.
Bake 25 minutes until the top is light golden. The centre will spring back when touched.
Remove from the oven and leave to cool slightly.
Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 - 4 days.