Recipes

Vegetable frittata

Vegetable frittata

  • Category:School dinners - popular favourites
  • Season:Summer

Ingredients

75ml Olive oil
5 Small onions, sliced thinly
1.25kg Courgettes, sliced thinly
1.25kg Mushrooms, sliced thinly
1.5kg Sweetcorn
50 Eggs
2.5 Red capsicum, seeded and sliced thinly
bunch Fresh basil, chopped
0.5 bunch Parsley, chopped

Method

1. Heat oil in large non-stick pan.

2. Gently cook onion for 3-4 minutes until soft but not coloured.

3. Add courgette, mushrooms, capsicum and corn, cover and cook over gentle heat for about 7 to 8
minutes, stirring occasionally.

4. Sprinkle parsley and basil over vegetables.

5. Beat eggs and pour over vegetables.

6. Cover and cook over moderate heat until set, about 12 minutes.
 
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