Quick & Easy

Last night’s vegetable frittata

This dish is both a fabulous way to use up last night’s vegetables and an excellent meat-free meal, frittata always goes down a treat.



1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm square shallow ovenproof dish or cake pan. Line the base with baking paper.
2.Whisk eggs and cream together in a large jug. Season with salt and freshly ground black pepper. Stir through cheese.
3.Cook bacon in a medium frying pan over medium-high heat, stirring, until crisp.
4.Place all the vegetables in prepared dish; top with bacon. Pour egg mixture over vegetables.
5.Bake for about 25 minutes or until frittata is just set. Serve with salad leaves.

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