Egg and Vegetable Frittata

Name: Egg and Vegetable Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Paleo
Ingredients: 8 eggs; 1 zucchini, diced; 1 red pepper, diced; 1 onion, diced; 150g cherry tomatoes, halved; 3 cloves garlic, minced; 1 handful fresh basil; 3 tbsp olive oil; 1 tsp salt and black pepper

A thick Italian-style frittata loaded with roasted vegetables — perfect for any meal of the day.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

easy

Cuisine

Paleo

gluten-freepaleo

Ingredients

8eggs

1zucchini, diced

1red pepper, diced

1onion, diced

150gcherry tomatoes, halved

3 clovesgarlic, minced

1 handfulfresh basil

3 tbspolive oil

1 tspsalt and black pepper

Instructions

Preheat oven to 200C.

Fry onion, pepper and zucchini in olive oil in an ovenproof pan until soft.

Add garlic and cook 2 minutes.

Add cherry tomatoes and season.

Whisk eggs with salt and pepper.

Pour eggs over vegetables, do not stir.

Cook on medium heat 3 minutes until edges start to set.

Transfer to oven and bake 12 minutes until puffed and golden. Scatter with basil.