Name: Moroccan Vegetable Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion, finely chopped; 2 finger eggplants (200g), cut into 1cm pieces; 1 tblsp Moroccan seasoning; 1 small red capsicum, cut into thin strips; 2 roma tomatoes, chopped; 2 medium zucchini, thinly sliced; 8 eggs; 1 cup grated Tasty cheese; Mixed salad leaves, to serve

Moroccan Vegetable Frittata

A veg-packed meal!

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

TIP: No ovenproof frying pan, complete steps 1-2 in a frying pan, then transfer to an ovenproof dish and proceed with step 3.

Ingredients

1 small onion, finely chopped

2 finger eggplants (200g), cut into 1cm pieces

1 tblsp Moroccan seasoning

1 small red capsicum, cut into thin strips

2 roma tomatoes, chopped

2 medium zucchini, thinly sliced

8 eggs

1 cup grated Tasty cheese

Mixed salad leaves, to serve

Method

Step 1

Heat an oiled, 26cm round, ovenproof, frying pan over a medium heat. Add onion, eggplants and seasoning. Cook, stirring occasionally, for about 2 minutes, or until onion is soft and eggplants are tender.

Step 2

Add capsicum and tomatoes. Cook, stirring occasionally, for a further 3 minutes, or until soft. Stir in zucchini. Remove from heat.

Step 3

Whisk eggs in a large bowl until combined. Stir in cheese. Season with salt and pepper. Pour over vegetable mixture.

Step 4

Cook in a hot oven (200C) for about 15 minutes, or until golden brown and set. Remove. Stand in pan for 5 minutes.

Step 5

Loosen frittata around the edge of pan, slide onto a serving plate or board. Cut into wedges. Serve with mixed salad leaves.

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