Dinner · Italian
Vegetable frittata traybake
A sheet-pan frittata loaded with peppers, zucchini, and cheese, sliced into squares.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 servings- 10 large eggs
- 80 ml whole milk
- 1/2 tsp salt
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium onion, diced
- 1 tbsp olive oil
- 80 g parmesan cheese, grated
- 10 g fresh basil, chopped
Method
Preheat the oven to 190C (375F) and line a baking tray with parchment.
Heat the olive oil in a skillet over medium heat and cook the bell pepper, zucchini, and onion for 7 minutes until softened.
Whisk the eggs with the milk and salt in a large bowl.
Spread the cooked vegetables over the tray and pour the egg mixture on top.
Sprinkle with parmesan and bake for 20 minutes until set and lightly golden.
Cool slightly, scatter with basil, and slice into squares.