Things are about to get a lot cheesier in here. This cheesy veg frittata is absolutely delicious and will make the perfect lunch or dinner! Yum!
To drink: A wooded sauvignon blanc has herbaceous flavours that partner well with veg, and a bit of oak to match the richness of the cheese.
Cheesy veg frittata
- 45ml (3 tbsp) olive or avocado oil
- 1 small aubergine, chopped
- 1 small red onion, finely chopped
- 4 baby marrows, chopped
- 1 red pepper, chopped
- 2,5ml (½ tsp) dried rosemary
- 2,5ml (½ tsp) dried chilli flakes
- sea salt and freshly ground black pepper, to taste
- 8 large eggs
- 60ml (¼ cup) milk
- fresh rocket, to serve
- fresh basil, to serve
- Parmesan, grated, to serve
Heat the olive or avocado oil in a large non-stick frying pan over high heat.
Add the aubergine and onion and fry until golden, about 4 – 5 minutes.
Add the baby marrows, red pepper, dried rosemary and chilli flakes, and fry for a further 3 minutes. Season well.
Combine the eggs and milk in a large bowl and add the cooked vegetables to the eggs. Mix well.
Add a touch more oil to a non-stick pan, add the eggy mixture to the pan and place back on the heat to cook for 5 minutes. Transfer to a hot grill until golden and bubbling, about 3 minutes.
Serve with plenty of fresh rocket, basil and grated Parmesan.