Easy oven baked frittata with fresh tomato salad
This healthy vegetable frittata recipe is perfect for lunch, summer picnics and school lunch boxes.
Servings: 6
Ingredients
- 1 leek trimmed and finely sliced
- 1 bunch silverbeet stems removed and shredded
- 200 g baby spinach leaves
- 1 zucchini grated
- 1 cup frozen peas
- 300 ml thickened cream
- 1 cup tasty cheese grated
- 200 g feta cheese
For the tomato salad
- 1 punnet mixed colour cherry tomatoes halved
- ¼ red onion finely sliced
- small bunch fresh basil leaves picked
- 1 tbs balsamic vinegar
- 2 tbs extra virgin olive oil
- ¼ cup pine nuts toasted
Instructions
- Heat oil in a frying pan over medium heat. Add the leek and cook, for 2-3 minutes or until you see it starting to soften. Add silverbeet, spinach, zucchini and peas to the pan and cook for further 2 minutes until the silverbeet and spinach start to wilt. Allow to cool slightly.
- Preheat oven to 200°C. Grease and line a 20cm x 30cm slice pan with baking paper.
- In a bowl or medium size jug, whisk eggs and cream then add the cheese and season well.
- Transfer the vegetables to the prepared dish and pour cream mixture over the top. Crumble over the feta. Bake for 20-25 minutes or until golden and cooked all the way through.
For the tomato salad
- Halve the cherry tomatoes and place in a bowl along with the onion and basil leaves.
- Add the balsamic vinegar and olive oil and season to perfection. Gently toss the salad until combined.
- Allow the frittata to cool slightly before spooning the tomato salad over the top and scattering over the pine nuts.
Notes
Have you made this recipe? Don't forget to tag me in your post @mrsfoodiemumma using the hashtag #mrsfoodiemumma