A frittata can also be cooked in an oven dish instead of a frypan: simply add the mixture to a greased baking dish or cake pan, and bake at 180 degrees for 25-40 minutes (check regularly until it is set). Line your dish with baking paper to avoid it sticking.
Prep time: 10 minutes Cook time: 20 minutes
- 4 large eggs
- ⅛ cup double cream
- ½ cup grated cheddar cheese
- ¼ brown onion, diced
- ¼ cup red capsicum, diced
- ¼ cup mushrooms, sliced
- ¼ cup fresh baby spinach leaves
- Preheat the oven to 200°C/392°F.
- Use an oven-safe, non-stick frypan to brown the onion in butter, then add chopped vegetables; fry for a further 2 minutes.
- Whisk the eggs together with the cream then mix in the cheese.
- Pour the egg mixture over the cooked vegetables in the frypan. Stir briefly with a spatula to distribute the mixture evenly, and let cook on the stovetop for 2-5 minutes on medium heat.
- After 2-5 minutes, the outside of the frittata should be starting to set; at this point, transfer the frittata in your ovenproof frypan to the oven and bake for 10-15 minutes. Keep a close eye on it so it doesn’t overcook.
- The frittata is cooked when the eggs are set and the middle of the frittata has a very slight wobble when you jiggle the pan.
- Remove from the oven and let it cool for 5 minutes before slicing.
Tip: Serve with a side salad of rocket, avocado, tomato and feta dressed in olive oil and lemon. Try jazzing this up by adding some mushrooms, capsicum, chives or spinach or zucchini and dried herbs.
Tip: If you’re not vegetarian, chopped bacon or chorizo is a tasty addition.
Don’t have an oven-proof frypan? You can also pop the frypan under a hot grill, just keep the sticking handle out from the heated bars.
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