Frittata with Vegetables
Baked egg frittata with onion, courgette, red pepper and cherry tomatoes, finished with grated Parmigiano-Reggiano and parsley.
TOTAL TIME
32 min
ACTIVE TIME
18 min
QUANTITY
4 pieces · ~1.1 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/11
Tools0/11
Ingredients0/11 gathered · 4 servings
8piece
60ml
1tsp
1pinch40g
100g200g
150g
100g
3tbsp
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 8piece | — | — | |
| 2 | | 60ml | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | 40g | — | — | ||
| 6 | | 100g | — | — | |
| 7 | 200g | — | — | ||
| 8 | | 150g | — | — | |
| 9 | | 100g | — | — | |
| 10 | | 3tbsp | — | — | |
| 11 | | 10g | — | — |
Tools14 items
Serveware1 item
Procedure34 steps
1 of 34
Turn the oven on to 200 °C and allow it to come fully up to temperature.
⏱ 10 min
2 of 34
Crack the eggs into a large bowl, discarding the shells.
Egg · 8 piece
⏱ 10s
ResultEgg3 of 34
Pour the milk into the bowl with the eggs.
Whole milk · 60 ml⏱ 5s
ResultEgg and whole milk4 of 34
Add half a teaspoon of salt to the bowl.
Salt · 0.5 tsp⏱ 5s
ResultEgg and whole milk and salt5 of 34
Add a pinch of black pepper to the bowl.
Ground black pepper · 1 pinch⏱ 5s
ResultEgg mixture6 of 34
Grate 30 g of the Parmigiano Reggiano (40 g total) directly into the bowl, then whisk everything together until the eggs are fully combined and slightly frothy.
Parmigiano-Reggiano · 30 g
⏱ 30s
ResultGrated-cheese egg mixtureused in step 277 of 34
Peel the onion and discard the papery skin.
Yellow onion · 100 g
⏱ 20s
ResultPeeled yellow onion8 of 34
Cut the peeled onion in half through the root and slice each half thinly into half-moons.
⏱ 30s
ResultSliced yellow onion9 of 34
Slide the sliced onion off the board into a small bowl to keep it separate.
⏱ 5s
ResultSliced yellow onionused in step 2010 of 34
Trim both ends from the courgette.
Courgette / Zucchini · 200 g
⏱ 15s
ResultTrimmed courgette11 of 34
Cut the courgette into rounds about half a centimetre thick.
⏱ 30s
ResultSliced courgette12 of 34
Slide the courgette rounds into a second small bowl.
⏱ 5s
ResultSliced courgetteused in step 2213 of 34
Cut the red pepper in half from top to bottom.
Red bell pepper · 150 g⏱ 15s
ResultHalved red bell peppers14 of 34
Pull out the core and seeds and scrape away any white pith with the knife.
⏱ 15s
ResultDeseeded red bell pepper halves15 of 34
Slice the pepper halves lengthways into strips about one centimetre wide.
⏱ 30s
ResultSliced red bell peppers16 of 34
Transfer the pepper strips into a third small bowl.
⏱ 5s
ResultSliced red bell peppersused in step 2317 of 34
Cut each cherry tomato in half through the equator.
Cherry tomatoes · 100 g⏱ 30s
ResultHalved cherry tomatoes18 of 34
Transfer the halved tomatoes into a fourth small bowl.
⏱ 5s
ResultHalved cherry tomatoesused in step 2619 of 34
Pour the olive oil into a 26–28 cm ovenproof frying pan and set it over a medium heat.
Extra-virgin olive oil · 3 tbsp⏱ 5s
ResultExtra-virgin olive oil20 of 34
Tip the sliced onion into the hot oil.
⏱ 5s
ResultExtra-virgin olive oil and sliced yellow onion21 of 34
Cook the onion, stirring occasionally, until it is soft and translucent but not coloured.
⏱ 5 min
ResultSoftened onion22 of 34
Add the courgette rounds to the pan.
⏱ 5s
ResultSliced courgette and softened onion23 of 34
Add the pepper strips to the pan.
⏱ 5s
ResultSliced red bell peppers and sliced courgette and softened onion24 of 34
Stir everything together and cook over a medium heat, turning the vegetables occasionally, until they are just tender and beginning to colour at the edges.
⏱ 5 min
ResultSautéed vegetables25 of 34
Sprinkle half a teaspoon of salt over the vegetables and stir to coat.
Salt · 0.5 tsp⏱ 5s
ResultSautéed vegetables and salt26 of 34
Scatter the halved cherry tomatoes over the vegetables and press them gently into the pan in a single layer.
⏱ 5s
ResultSautéed vegetables and salt and halved cherry tomatoes27 of 34
Pour the egg mixture evenly over the vegetables, tilting the pan so it flows into all the gaps.
⏱ 10s
ResultEgg-and-vegetable filled pan mixture28 of 34
Cook over a medium-low heat without stirring until the edges are just set and the base is pale gold — the centre will still be liquid.
⏱ 2 min
ResultPartially set frittata29 of 34
Grate the remaining 10 g of Parmigiano Reggiano evenly over the surface of the frittata.
Parmigiano-Reggiano · 10 g
⏱ 20s
ResultCheese-topped frittata30 of 34
Slide the pan into the oven using oven gloves.
⏱ 10s
ResultCheese-topped frittata31 of 34
Bake until the frittata is puffed, golden on top, and just set all the way through with no wobble in the centre.
⏱ 10 min
ResultBaked frittata32 of 34
Lift the pan out of the oven with oven gloves and set it on a heatproof surface.
⏱ 10s
ResultBaked frittata33 of 34
Scatter the flat-leaf parsley leaves over the top of the frittata.
Fresh flat-leaf parsley leaves · 10 g⏱ 15s
ResultHerb-scattered frittata34 of 34
Cut the frittata into 4 equal wedges directly in the pan.
Into 4 equal portions
⏱ 30s
ResultFrittata wedgesTotal Time32 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven on to 200 °C and allow it to come fully up to temperature.⏱ 10 min |
| 2 | 8 piece | | Crack the eggs into a large bowl, discarding the shells.⏱ 10sResultEgg |
| 3 | 60 ml | | Pour the milk into the bowl with the eggs.⏱ 5sResultEgg and whole milk |
| 4 | 0.5 tsp | | Add half a teaspoon of salt to the bowl.⏱ 5sResultEgg and whole milk and salt |
| 5 | 1 pinch | | Add a pinch of black pepper to the bowl.⏱ 5sResultEgg mixture |
| 6 | 30 g | | Grate 30 g of the Parmigiano Reggiano (40 g total) directly into the bowl, then whisk everything together until the eggs are fully combined and slightly frothy.⏱ 30sResultGrated-cheese egg mixtureused in step 27 |
| 7 | 100 g | | Peel the onion and discard the papery skin.⏱ 20sResultPeeled yellow onion |
| 8 | Peeled yellow onionstep 7 | | Cut the peeled onion in half through the root and slice each half thinly into half-moons.⏱ 30sResultSliced yellow onion |
| 9 | Sliced yellow onionstep 8 | | Slide the sliced onion off the board into a small bowl to keep it separate.⏱ 5sResultSliced yellow onionused in step 20 |
| 10 | 200 g | | Trim both ends from the courgette.⏱ 15sResultTrimmed courgette |
| 11 | Trimmed courgettestep 10 | | Cut the courgette into rounds about half a centimetre thick.⏱ 30sResultSliced courgette |
| 12 | Sliced courgettestep 11 | | Slide the courgette rounds into a second small bowl.⏱ 5sResultSliced courgetteused in step 22 |
| 13 | 150 g | | Cut the red pepper in half from top to bottom.⏱ 15sResultHalved red bell peppers |
| 14 | Halved red bell peppersstep 13 | | Pull out the core and seeds and scrape away any white pith with the knife.⏱ 15sResultDeseeded red bell pepper halves |
| 15 | Deseeded red bell pepper halvesstep 14 | | Slice the pepper halves lengthways into strips about one centimetre wide.⏱ 30sResultSliced red bell peppers |
| 16 | Sliced red bell peppersstep 15 | | Transfer the pepper strips into a third small bowl.⏱ 5sResultSliced red bell peppersused in step 23 |
| 17 | 100 g | | Cut each cherry tomato in half through the equator.⏱ 30sResultHalved cherry tomatoes |
| 18 | Halved cherry tomatoesstep 17 | | Transfer the halved tomatoes into a fourth small bowl.⏱ 5sResultHalved cherry tomatoesused in step 26 |
| 19 | 3 tbsp | Pour the olive oil into a 26–28 cm ovenproof frying pan and set it over a medium heat.⏱ 5sResultExtra-virgin olive oil | |
| 20 | Sliced yellow onionstep 9 | Tip the sliced onion into the hot oil.⏱ 5sResultExtra-virgin olive oil and sliced yellow onion | |
| 21 | — | | Cook the onion, stirring occasionally, until it is soft and translucent but not coloured.⏱ 5 minResultSoftened onion |
| 22 | Sliced courgettestep 12 | Add the courgette rounds to the pan.⏱ 5sResultSliced courgette and softened onion | |
| 23 | Sliced red bell peppersstep 16 | Add the pepper strips to the pan.⏱ 5sResultSliced red bell peppers and sliced courgette and softened onion | |
| 24 | — | | Stir everything together and cook over a medium heat, turning the vegetables occasionally, until they are just tender and beginning to colour at the edges.⏱ 5 minResultSautéed vegetables |
| 25 | 0.5 tsp | Sprinkle half a teaspoon of salt over the vegetables and stir to coat.⏱ 5sResultSautéed vegetables and salt | |
| 26 | Halved cherry tomatoesstep 18 | Scatter the halved cherry tomatoes over the vegetables and press them gently into the pan in a single layer.⏱ 5sResultSautéed vegetables and salt and halved cherry tomatoes | |
| 27 | Grated-cheese egg mixturestep 6 | Pour the egg mixture evenly over the vegetables, tilting the pan so it flows into all the gaps.⏱ 10sResultEgg-and-vegetable filled pan mixture | |
| 28 | — | Cook over a medium-low heat without stirring until the edges are just set and the base is pale gold — the centre will still be liquid.⏱ 2 minResultPartially set frittata | |
| 29 | 10 g | | Grate the remaining 10 g of Parmigiano Reggiano evenly over the surface of the frittata.⏱ 20sResultCheese-topped frittata |
| 30 | — | | Slide the pan into the oven using oven gloves.⏱ 10sResultCheese-topped frittata |
| 31 | — | | Bake until the frittata is puffed, golden on top, and just set all the way through with no wobble in the centre.⏱ 10 minResultBaked frittata |
| 32 | — | | Lift the pan out of the oven with oven gloves and set it on a heatproof surface.⏱ 10sResultBaked frittata |
| 33 | 10 g | Scatter the flat-leaf parsley leaves over the top of the frittata.⏱ 15sResultHerb-scattered frittata | |
| 34 | — | | Cut the frittata into 4 equal wedges directly in the pan. → Into 4 equal portions⏱ 30sResultFrittata wedges |
| Total Time | 32 min | ||
Serving
- Lift each wedge with a wide spatula and slide it onto a warm dinner plate to serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 323kcal | |
| 19g | |
| 23g | |
| 7g | |
| 10g | |
| 5g | |
| 2g | |
| 861mg |
Ingredients0/11
Tools0/11
Recipe
Frittata with Vegetables
Baked egg frittata with onion, courgette, red pepper and cherry tomatoes, finished with grated Parmigiano-Reggiano and parsley.
What you’ll doYou will whisk eggs with milk, cheese and seasoning, then sauté onions, courgette and pepper until tender before adding tomatoes and pouring the egg mixture over them. The frittata cooks on the stovetop until its edges set, then finishes in a hot oven until puffed and golden through.
Serves4
Total32 min
LevelMedium
Ingredients
- Egg8 piece
- Whole milk60 ml
- Salt1 tsp
- Ground black pepper1 pinch
- Parmigiano-Reggiano40 g
- Yellow onion100 g
- Courgette / Zucchini200 g
- Red bell pepper150 g
- Cherry tomatoes100 g
- Extra-virgin olive oil3 tbsp
- Fresh flat-leaf parsley leaves10 g
Tools
Large spatulaYellow onion bowl (small bowl)Courgette bowl (small bowl)Bell peppers bowl (small bowl)Cherry tomatoes bowl (small bowl)OvenChef's knifeLarge bowlOvenproof frying panWooden spoonDinner plateGraterOven gloveChopping board
Method
1
Turn the oven on to 200 °C and allow it to come fully up to temperature.
200°C10 minOven
2
Crack the eggs into a large bowl, discarding the shells.
10sLarge bowlEgg · 8 piece
3
Pour the milk into the bowl with the eggs.
5sLarge bowlWhole milk · 60 ml
4
Add half a teaspoon of salt to the bowl.
5sLarge bowlSalt · 0.5 tsp
5
Add a pinch of black pepper to the bowl.
5sLarge bowlGround black pepper · 1 pinch
6
Grate 30 g of the Parmigiano Reggiano (40 g total) directly into the bowl, then whisk everything together until the eggs are fully combined and slightly frothy.
Result · Grated-cheese egg mixture · used in step 27
30sLarge bowl, GraterParmigiano-Reggiano · 30 g
7
Peel the onion and discard the papery skin.
20sChopping board, Chefs knifeYellow onion · 100 g
8
Cut the peeled onion in half through the root and slice each half thinly into half-moons.
30sChopping board, Chefs knifePeeled yellow onion · step 7
9
Slide the sliced onion off the board into a small bowl to keep it separate.
Result · Sliced yellow onion · used in step 20
5sYellow onion bowl (small bowl)Sliced yellow onion · step 8
10
Trim both ends from the courgette.
15sChopping board, Chefs knifeCourgette / Zucchini · 200 g
11
Cut the courgette into rounds about half a centimetre thick.
30sChopping board, Chefs knifeTrimmed courgette · step 10
12
Slide the courgette rounds into a second small bowl.
Result · Sliced courgette · used in step 22
5sCourgette bowl (small bowl)Sliced courgette · step 11
13
Cut the red pepper in half from top to bottom.
15sChopping board, Chefs knifeRed bell pepper · 150 g
14
Pull out the core and seeds and scrape away any white pith with the knife.
15sChopping board, Chefs knifeHalved red bell peppers · step 13
15
Slice the pepper halves lengthways into strips about one centimetre wide.
30sChopping board, Chefs knifeDeseeded red bell pepper halves · step 14
16
Transfer the pepper strips into a third small bowl.
Result · Sliced red bell peppers · used in step 23
5sBell peppers bowl (small bowl)Sliced red bell peppers · step 15
17
Cut each cherry tomato in half through the equator.
30sChopping board, Chefs knifeCherry tomatoes · 100 g
18
Transfer the halved tomatoes into a fourth small bowl.
Result · Halved cherry tomatoes · used in step 26
5sCherry tomatoes bowl (small bowl)Halved cherry tomatoes · step 17
19
Pour the olive oil into a 26–28 cm ovenproof frying pan and set it over a medium heat.
5sOvenproof frying panExtra-virgin olive oil · 3 tbsp
20
Tip the sliced onion into the hot oil.
5sOvenproof frying panSliced yellow onion · step 9
21
Cook the onion, stirring occasionally, until it is soft and translucent but not coloured.
5 minOvenproof frying pan, Wooden spoon
22
Add the courgette rounds to the pan.
5sOvenproof frying panSliced courgette · step 12
23
Add the pepper strips to the pan.
5sOvenproof frying panSliced red bell peppers · step 16
24
Stir everything together and cook over a medium heat, turning the vegetables occasionally, until they are just tender and beginning to colour at the edges.
5 minOvenproof frying pan, Wooden spoon
25
Sprinkle half a teaspoon of salt over the vegetables and stir to coat.
5sOvenproof frying panSalt · 0.5 tsp
26
Scatter the halved cherry tomatoes over the vegetables and press them gently into the pan in a single layer.
5sOvenproof frying panHalved cherry tomatoes · step 18
27
Pour the egg mixture evenly over the vegetables, tilting the pan so it flows into all the gaps.
10sOvenproof frying panGrated-cheese egg mixture · step 6
28
Cook over a medium-low heat without stirring until the edges are just set and the base is pale gold — the centre will still be liquid.
2 minOvenproof frying pan
29
Grate the remaining 10 g of Parmigiano Reggiano evenly over the surface of the frittata.
20sOvenproof frying pan, GraterParmigiano-Reggiano · 10 g
30
Slide the pan into the oven using oven gloves.
10sOvenproof frying pan, Oven, Oven glove
31
Bake until the frittata is puffed, golden on top, and just set all the way through with no wobble in the centre.
200°C10 minOvenproof frying pan, Oven
32
Lift the pan out of the oven with oven gloves and set it on a heatproof surface.
10sOvenproof frying pan, Oven, Oven glove
33
Scatter the flat-leaf parsley leaves over the top of the frittata.
15sOvenproof frying panFresh flat-leaf parsley leaves · 10 g
34
Cut the frittata into 4 equal wedges directly in the pan. → Into 4 equal portions
30sOvenproof frying pan, Chefs knife
35
Lift each wedge with a wide spatula and slide it onto a warm dinner plate to serve.
Result · Frittata wedges
20sDinner plate, Large spatulaFrittata wedges · step 34
Printed 6 October 2026