Vegetable Frittata
Eight eggs baked over fried potato, pepper and spinach, finished with feta.
50 min
4 servings
Difficulty 2/5
Breakfast · Lunch · Dinner
Prep 15 min · Cook 35 min
The vegetables are cooked fully before the egg goes near them, because once the egg is in, the pan is on a twelve-minute clock and nothing else will soften. Taking it out while the middle still looks barely set is right — it carries on cooking in the pan.
Per serving
366
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Chicken Egg, whole
8 medium (408 grams)
Milk 2.5%
60 milliliters
Potato
300 grams
Onion
1 piece (110 grams)
Bell Pepper, red
1 piece (120 grams)
Spinach
100 grams
Feta
100 grams
Olive Oil
2 tablespoons (28 grams)
Chives · Garnish
2 tablespoons (6 grams)
Salt
to taste
Black Pepper
to taste
Steps
Heat the oven to 190 °C.
3 min
Cut the potato into 1 cm dice and fry it in the oil in a 26 cm ovenproof pan over medium heat for 10 minutes, until the edges colour.
10 min
Add the diced onion and pepper and cook 5 minutes more.
5 min
Stir the spinach through until it collapses, then spread everything out evenly across the pan.
2 min
Beat the eggs with the milk, salt and pepper and pour them in. Tilt the pan so the egg runs everywhere and let it set undisturbed over low heat for 3 minutes.
5 min
Crumble the feta over the top and move the pan to the oven for 12 minutes, until the middle is just set and no longer wet.
12 min
Let it sit 5 minutes before you cut it. A hot frittata tears, a rested one slices. Scatter the chives.
5 min
Serving suggestion
Hot for dinner, cold in a lunchbox the next day. Both work.
Storage
Three days in the fridge. Do not freeze it; the egg goes watery.
Notes
Any cooked vegetable you have left over goes in. Just make sure it is dry, or the frittata will not set.
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