Vegetable Frittata

The Rayburn makes light work of a Vegetable Frittata 

Vegetable frittata


2 tbsp olive oil

115g (4 oz) mushrooms, sliced

1 red pepper, chopped

1 yellow pepper, chopped

1 courgette, chopped

115g (4 oz) new potatoes, cooked and cubed

1 small red onion

6 eggs

115g (4 oz) cheese, grated


Salt and freshly ground black pepper

Serves 3-4


1. Heat the olive oil in a cast-iron omelette pan or 24 cm (9½ inch) non-stick cast aluminium frying pan and sauté the mushrooms, peppers, courgette, potatoes and onion until all are heated through and cooked.  

2. Beat the eggs with the cheese and parsley, season to taste.  Pour into the pan and cook quickly for 3-4 minutes on the hotplate then move to the top of the oven to finish cooking.

3. Cook at the top of the main oven 220°C (425°F), Gas mark 7, for about 4-6 minutes, or until the egg has set. Slide onto a serving dish and cut into wedges to serve.

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