Perfect for Pesach cheesy vegetable frittata

This dish is quick to prepare and super flexible as you can vary the vegetables to suit what you have in the fridge. It’s also a fantastic way to scoop up any leftovers sitting in your fridge such as cooked broccoli, cauliflower or even roast potatoes. You can even chuck in other leftovers fish/herbs/cheese – get creative! 

Serves: 4 or more

Prep: 15 minutes
Cook: 35 minutes (less if you’re using leftover veggies

Ingredients:

8 large eggs

75ml milk

Salt and freshly ground pepper

1-2 tbsp cooking oil (or 25g butter and tbsp oil)

1 onion sliced

150g cold boiled potatoes sliced

1 red pepper, cut in thin strips

1 courgette, sliced

100g mushrooms, sliced

Handful of parsley, finely chopped

75 -100g cheese, grated

Chilli flakes, to taste (optional)

Green salad, to serve

Method:

• Heat the oven to 180°C (fan).
• Heat the butter and/or oil in a deep oven proof frying pan or cast-iron skillet over a medium heat.
• Add the onion, potatoes, red pepper and courgette to the pan and stir to coat with the oil.
• Fry until the onions are translucent and everything is starting to soften, approximately 5-8 minutes.
• Add the potatoes and mushrooms and cook for another 3-5 minutes. Sprinkle with the parsley and chilli flakes if using and stir to combine. Season to taste.
• Crack the eggs into a medium sized bowl and beat well with the milk. Season with salt and pepper.
• Pour the egg mixture over the vegetables in the pan. Turn the heat to low and allow to cook for approximately 5 minutes.
• Place the pan into the oven until the eggs are just set – approximately 10 – 15 minutes
• Scatter the top with the grated cheese and return the pan to the oven until the cheese has melted.
• Serve with a dressed green salad.

Louismann