Cook Well for Less

Use-It-Up Vegetable Frittata

A flexible dinner formula for two using five eggs, about 250 g vegetables and Cheddar cheese.

Prep
10 mins
Cook
20 mins
Total
30 mins
Difficulty
easy
Serves
2
Illustration: Whole vegetable and Cheddar frittata in an ovenproof frying pan
Cook Well for Less ยท AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • 5 large eggs
  • 2 tbsp milk
  • Approximately 250 g cooked or quick-cooking vegetables
  • 50 g mature Cheddar, grated

Optional extras

  • 1 small onionfinely chopped
Equipment
  • ovenproof frying pan
  • bowl
  • whisk or fork
  • grater

Cook

Method

  1. Prepare the vegetables

    Heat the grill. Warm cooked vegetables or cook quick-cooking vegetables in an ovenproof frying pan with the oil. Add the onion first if using and cook until soft.

  2. Mix the eggs

    Beat the eggs with the milk, salt and pepper.

  3. Start the frittata

    Spread the vegetables evenly in the pan, pour over the egg mixture and scatter over the cheese.

  4. Cook gently

    Cook over a low heat until the frittata is mostly set underneath and around the edges.

  5. Finish under the grill

    Put the pan under the grill until the top is set and golden. Check that the egg is cooked through before serving.

Use what you've got

Easy swaps

  • Cooked or quick-cooking vegetablesUse cooked potatoes, roasted root vegetables, broccoli, peppers, spinach, kale, peas, sweetcorn, courgette or a suitable mixture.

For later

Storing and using leftovers

Ideas

Use a mixture of suitable vegetables already cooked or needing to be used; the core formula is five eggs, approximately 250 g vegetables and 50 g cheese.

Community

Ratings and comments

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