As convenient as frozen vegetables are, it’s not easy to find a recipe that can spruce them up. It often requires a bit of creativity and hiding skills. This quick and easy vegetable frittata recipe is perfect for this job! We’ve posted a veggie stir-fry recipe last week, but this time it’s a great vegetable frittata recipe that will steal the show! You can add any vegetables you like, fresh or frozen. Mushroom, capsicum, canned tomatoes, corn, broccoli; whatever floats your boat! If you want more flavour, add a bit of pepper and salt, or balsamic vinegar, onion and garlic for a kick.
Everybody loves the taste of eggy frittata, and the vegetables give it an extra vibrancy, crunch and juiciness that makes it even better. With just four ingredients and three easy steps, your family will be enjoying this dish in no time! This vegetable frittata recipe can also double up as a great protein and fibre-rich breakfast, as well as a sandwich filling for a lunch leftover!
Quick and Easy Vegetable Frittata Recipe
Serves: 6 Time: 45 mins
- 1 tbsp olive oil
- 2 and a half cups stir-fry vegetable mix
- 6 eggs
- ½ cup milk
1. Preheat oven to 180°C. Place baking paper on a cake pan, allowing sides to overhang.
2. Over a medium flame in a non-stick frying pan, heat olive oil. Stir-fry the vegetables for 3 minutes or until they are softened. Place vegetables in pan.
3. Whisk eggs and milk in a bowl till mixed properly. Add salt and pepper to taste. Pour over the vegetables in pan. Bake for 25-30 minutes or until set and slightly top is golden.