I make this veggie frittata all the time, in one variation or another.
This one has a layer of sliced potato on the bottom, so it’s more filling. 🙂
Ingredients below are for a one person serving in a ceramic oven dish ( I got mine from Poundland). You can double up this recipe for 2 or quadruple it for 4 if you like. 🙂
dash of milk
salt & pepper to taste
1 medium mushroom
half a potato thinly sliced
Half a red bell pepper
half a medium red onion
sprinkle of mild grated cheese
half a tomato sliced
smoked paprika (literally my favourite spice after garlic)
Preheat the oven to 180 degrees ( fan assisted).
Add the thinly sliced potato to an ovenproof dish and put in the oven for 10 minutes.
Fry off the onion,mushrooms & bell pepper until soft
Take the potato out and transfer the veg to the dish.
Whisk the egg, milk, salt & pepper, paprika and grated cheese and pour over the veg
Lay the sliced tomato on top
sprinkle some more paprika and a little cheese on top
Put in the oven and cook for 25 minutes
TIP: I find that cooking the frittata covered with foil for about 15 minutes stops it from burning on top while the middle cooks, then take the foil off for the last 10 minutes.
Also, deep filled frittatas can sometimes be softer in the middle, so make sure you test it by putting a knife into the middle and seeing if it comes out clear (just like a cake). Just cook it a little longer if it’s not ready.
You can add meat to these too like cooked chicken or bacon, and you can have them at any time of day. I think they’d be lovely on a morning if you have the time. You could always make it the night before and reheat it too!
I’d love to know what variations you make with your frittata because I like to change my recipes up all the time. 🙂
Last night while on my way home, I was racking my brains for breakfast ideas to keep me full until lunch (you’d think I would have this sussed by now). I thought I would do scrambled eggs with peppers and stuff but when I got home we only had one egg left as one other had cracked and I didn’t want to risk it.
2 slices bacon chopped with fat off
1 courgette diced
3 big white mushrooms roughly chopped
1 medium tomato roughly chopped
half a red pepper diced
salt and pepper
paprika to taste
garlic to taste
1 tsp dried parsley
Frylight sunflower oil
On a medium heat with Frylight, add the mushrooms,tomato and pepper; fry until they soften slightly.Add the bacon and courgette (courgette doesn’t take long to cook) and fry until the bacon is cooked through. Add all seasoning and then add the egg (you can mix it before you put it in but I just cracked the egg into the pan). Stir to make sure the egg coats the veg and fry until cooked, still stirring throughout.
That’s it! Sometimes, it doesn’t take a complex recipe to make something tasty and let me tell you this was super nommy and filling for my breakfast. It may not look pretty but was lovely. The only thing I would change is to use 2 eggs so you get more of the breakfasty taste but it really was nice! Next time you’re racking your brains for what to make, check your fridge and as long as you have eggs and a few random bits, you can always make your own version of a breakfast bowl!