Vegetable Frittata

By Dixie Elliott

Vegetable Frittata
Vegetable Frittata recipe, brought to you by MiNDFOOD.

Summer should be all about quick and easy meals that leave you with plenty of time to enjoy the outdoors. A frittata is a great way to use any leftovers for a healthy heart dish that’s ready in minutes.

Serves 6

6 eggs

1/2 cup pure cream

1/2 cup finely grated parmesan

1 tbsp olive oil

3 cups roughly chopped leftover

roast vegetables

1/3 cup frozen peas

1/2 cup sour cream

1/3 cup parsley leaves,

roughly chopped

extra-virgin olive oil, to serve

sea salt flakes and freshly

ground black pepper

Preheat a grill on medium heat. Whisk eggs, cream and parmesan in a bowl. Heat oil in a 24cm heavy-based frying pan over medium-low heat. Add cooked vegetables and peas and stir until combined and heated through. Pour egg mixture over vegetables. Cook for 10-12 minutes, or until cooked on the base and just beginning to become firm around the edge of the pan.

Place frittata under grill. Cook for 5-7 minutes or until golden and egg is cooked through. Top with sour cream, parsley and a drizzle of extra-virgin olive oil. Season with salt and pepper and serve.



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