This frittata is a very easy and tasty way to get more vegetables into your diet. I baked this vegetable frittata in an individual shallow tart dish, but if you don’t have one, you can bake it in a muffin tin, a couple of sturdy cupcake liners or even a small oven-safe bowl.
You can double, triple or even quadruple the recipe to make as many vegetable frittatas as you like. If you’re making up a big batch and want to store them in the freezer, follow the recipe and leave the frittatas to cool to room temperature before putting them in a resealable plastic bag or airtight container and in the freezer for up to six months. You can store them in the refrigerator for up to five days, ready for those times when you really just don’t feel like cooking. To warm the frittatas back up, pop them into the microwave for a couple of minutes until cooked through or warm them up in the oven for a crisp outer layer.
1/4 teaspoon olive oil
2 tablespoons diced onion
2 tablespoons diced red pepper
2 tablespoons diced green pepper
1 tablespoon peas
1 tablespoon sweet corn
Salt and pepper
Preheat the oven to 430°F and lightly grease an individual tart tin with a tiny amount of oil.
Pour ¼ teaspoon of olive oil into a small frying pan and place over a high heat.
When the oil is hot, add the onion, peppers, peas and sweet corn to the pan and cook for around 10 minutes, until soft and tender. Stir the vegetables regularly to ensure they don’t burn or stick to the bottom of the pan.
When the vegetables are cooked, place them in the bottom of the tart tin.
Whisk the egg in a small bowl and add a pinch of salt and pepper.
Pour the beaten egg over the vegetable mixture, pushing down on the vegetables with a fork to ensure they’re completely covered by the egg.
Place the tart tin in the preheated oven and bake for 10 minutes or until puffed up and golden brown. Serve warm.