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Chunky vegetable frittata

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins
    VitaminsA, B1, B2, B3, B9, B12, H, C
    MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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