Olive Magazine
Vegetable Frittata Recipe

Tex-Mex baked veggie frittata

Published: February 18, 2019 at 12:52 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Try our quick and easy frittata with roasted red peppers, spring onions and punchy pickled jalapeños. This vibrant vegetarian meal makes for great leftovers to brighten up lunchtime at work

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal262
fat20.2g
saturates8.8g
carbs3.7g
sugars2.3g
fibre0.5g
protein15.9g
salt0.9g
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Ingredients

  • 4 spring onions, finely chopped
  • 1 tbsp olive oil, plus extra for the tin
  • 100g spinach, chopped
  • 3 tbsp soft cheese
  • 6 eggs
  • 50g cheddar, finely grated
  • 2 tbsp sliced pickled jalapeños, drained and chopped
  • 2 roasted red peppers from a jar, diced
  • a handful coriander, chopped
  • soft flatbreads, to serve
  • chilli sauce (optional), to serve

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Oil and line a 23cm round cake or deep flan tin with baking paper – scrunch up the paper a few times so it becomes pliable, then push into the bottom of the tin. Fry the spring onion in 1 tbsp olive oil in a small pan until tender. Add the spinach and cook until wilted, turning up the heat to evaporate any excess liquid, then season and cool slightly.

  • STEP 2

    Put the soft cheese in a bowl, beat until soft, then gradually whisk in the eggs, add lots of seasoning, then stir in the spinach mix, cheddar, jalepeños, peppers and coriander. Pour into the lined tin and bake for 12-15 minutes or until puffed, lightly golden and just set. Serve with flatbreads and chilli sauce, if you like.

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