Egg and Vegetable Frittata with Salad

A fluffy baked egg frittata packed with courgette, pepper, and spinach, served with a crisp side salad.

SHOPPING LIST

• eggs8
• courgette1
• red pepper1
• spinach100g
• red onion1
• milk100ml
• cheddar cheese80g
• olive oil2 tbsp
• mixed salad leaves200g

METHOD

1. 1Preheat the oven to 180°C (fan 160°C).
2. 2Chop courgette, pepper, and red onion into small dice.
3. 3Heat olive oil in an ovenproof frying pan, cook vegetables for 5-6 minutes until soft.
4. 4Add spinach and wilt for 1 minute.
5. 5Whisk eggs with milk, salt, and pepper, then pour over vegetables.
6. 6Scatter grated cheddar on top.
7. 7Bake for 12-15 minutes until set and golden on top.
8. 8Serve slices with a side of salad leaves.

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