Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 4)

  2. 2 cups (250g) frozen chunk-style vegetables

  3. 125g cherry tomatoes, halved

  4. 6 eggs

  5. 1 cup pure cream

  6. 1/2 cup grated tasty cheese

  7. 1 tablespoon chopped fresh flat-leaf parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190°C/170°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper.

  2. Arrange vegetables and tomato in prepared pan. Whisk eggs, cream, cheese and parsley together in a jug. Season with salt and pepper. Pour over vegetable mixture.

  3. Bake for 45 to 50 minutes or until frittata is golden and set (cover pan loosely with foil if over-browning during cooking). Serve.


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