This veggie-packed frittata recipe is super simple but SO good. It would make an awesome Easter or anytime brunch recipe, because it looks (and tastes!) fancy.
But it’s so easy to make that it could definitely be an everyday breakfast, too – we enjoyed it over the weekend and it was such a hit I’m already planning to make it again soon as a weekday meal prep situation because it will keep in the fridge for the week!
The veggies, cheese, and egg combo is comforting, but also nutritious – can’t beat that! I also love how the goat cheese adds an extra level of creaminess and flavor to the dish.
Essentially, it’s as simple as making scrambled eggs with veggies, and then you just pop it in the oven to bake for a bit. To make it even quicker, chop the veggies ahead of time. That way, your ‘hands-on’ cooking time is very minimal!
- 1. Combine eggs and cream in a small bowl and whisk until just combined. Season to taste with salt and freshly ground black pepper.
- 2. Preheat oven to 180c. Heat a 20cm frying pan over medium heat, add butter and cook until foamy. Add beaten eggs and, using a fork, drag the set outer edge to the centre, working around the pan until the base is just set. Place pan into the oven and cook until frittata has puffed, about 5 minutes, remove and top with prosciutto slices, chèvre and parsley. Serve immediately.