A nice and easy recipe to use up whatever veggies you have on hand, this frittata is great to make ahead for lunches or picnics! You could also bake these in greased muffin pans to make smaller portions for little lunchboxes.
1½ cups chopped vegetables
(eg. cherry tomatoes, capsicum, spring onion, grated zucchini)
6 medium eggs
Small handful fresh basil leaves
Salt and pepper
Preheat oven to 180°C.
Heat a little oil in a pan over medium heat, add vegetables and fry for 3-4 minutes until softened.
Whisk eggs in a bowl, then season to taste with salt and pepper.
Lightly oil a small ovenproof dish, then pour in vegetables and eggs – make sure these are all evenly distributed along the pan.
Sprinkle over basil leaves, then bake for around 25 minutes, until eggs are set and lightly browned.
* You can enjoy this frittata either hot or cold. You can also freeze any leftovers to use later.