Chunky vegetable frittata

Chunky vegetable frittata

Ingredients (serves 4):

  • 2 cups (250g) frozen chunk-style vegetables
  • 125g cherry tomatoes, halved
  • 6 eggs
  • 1 cup pure cream
  • ½ cup grated tasty cheese
  • 1 tablespoon chopped fresh flat-leaf parsley leaves



  1. Preheat oven to 190°C/170°C fan-forced.
  2. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper. Arrange vegetables and tomato in prepared pan.
  3. Whisk eggs, cream, cheese and parsley together in a jug. Season with salt and pepper. Pour over vegetable mixture.
  4. Bake for 45 to 50 minutes or until frittata is golden and set (cover pan loosely with foil if over-browning during cooking).
  5. Serve.
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