Veggie Frittata

Crustless quiche and Breakfast quiche both have a special place in my kitchen line up, but I make versions of this frittata all the time, and as I made it yesterday, I thought I should share it here.

It’s as simple as can be, and you can add whatever you have on hand. I never go out and buy anything special for this, except eggs of course!

Here’s what you’ll need to serve 4-6 people:

6 eggs

1/2 cup cream or milk

salt and pepper to taste

1/4 tsp crushed red pepper flakes

2 Tblspn oil

1/2 cup chopped bell peppers (any color, although I prefer green)

1/2 cup chopped mushrooms

1/2 cup chopped onions

1 green chilli, finely chopped

1/2-1 cup shredded cheese


In a medium sized bowl whisk together the eggs, cream/milk and seasoning.


In a large oven proof frying pan heat the oil and sauce the peppers, mushrooms, onions and green chilli for a few minutes, until they’re cooked charred around the edges. Spread them out evenly around the pan and pour over the egg mixture, making sure to spread it out evenly.


Cook on a medium heat, loosening the edges with a spatula so the edges don’t stick.


Once the egg is almost cooked through sprinkle over the cheese, adding as much as you like, and place the frying pan under the broiler in your oven till the frittata is bubbling and fluffy and the cheese is melted.


Enjoy with some toasted bread or english muffins! This is great to make for a large group of people and should be featured on your next brunch/breakfast table!

You can add any vegetables you like, and add any type of meat as well. Customise away!

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