Super Quick Healthy Vegetable Frittata
Have supper or a light lunch on the table in no time with this super-easy Vegetable Frittata. Also, uses up any leftovers. A perfect recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons extra-virgin olive oil (divided)
- 1small onion (peeled and finely sliced)
- 2cloves garlic (peeled and minced)
- 9ounces/250 grams mixed, diced, cooked vegetables (of your choice)
- 1cup cabbage (or kale, shredded)
- 6large eggs (lightly beaten)
- Salt and pepper (to taste)
- 1tablespoon flat-leaf parsley (finely chopped)
- 4ounces/125 grams goat cheese (soft, crumbled)
Instructions
Step 1
Gather the ingredients.Step 2
Heat 1 tablespoon of olive oil to a 9 or 10-inch frying pan over low heat. Cook the onion for about 5 minutes until soft. Take care not to burn.Step 3
Add the garlic, and stir, then add the cooked vegetables and cabbage. Cook for another 2 minutes.Step 4
Season the beaten eggs with a twist of black pepper and a little salt at the last minute (adding salt before this time can make the frittata tough). Give the eggs a good whisking.Step 5
Tip the beaten eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.Step 6
Turn the heat down to low, and cook until the sides and center of the omelet are barely set.Step 7
Turn the frittata over onto a large plate. Add the remaining olive oil to the pan, then transfer frittata back to the frying pan with the uncooked side downwards.Step 8
Sprinkle the goat's cheese over and cook for another 5 minutes, or until the frittata is golden and firm. Alternatively, you can transfer the frittata to the broiler and cook for 10 minutes.Step 9
Remove from the heat, and leave to cool slightly. Cut into wedges.