Baked Egg Frittata

Baked Frittata


Baked Egg Frittata

Packed with nutritious vegetables, this Baked Egg Frittata is a gorgeously simply recipe that will swiftly become a family favourite.

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300g new potatoes
1 onion, sliced
6 tenderstem broccoli spears
2 tomatoes, sliced
5 large eggs
4 tbsp milk
50g strong Cheddar cheese, grated
25g parmesan, grated


  1. You will need a 20cm square tin.
  2. Cook the potatoes in boiling water for 15 minutes until tender. Peel and cut into slices.
  3. Cook the broccoli in boiling water for 5 minutes , drain and run under sold water. Drain.
  4. Heat the oil in a saucepan , add the onion and fry for 5 minutes until tender.
  5. Preheat the oven to 180 C Fan. Line the base of the tin with non stick paper. Grease the sides of the tin.
  6. Arrange the potatoes, onions and tomatoes in the tin. Beat the egg, milk and Cheddar and season.
  7. Pour into the tin. Arrange the broccoli on top and sprinkle with the parmesan.
  8. Bake for 20 minutes until lightly golden and set in the middle.
  9. Loosen the edges of the frittata. Turn out onto a square plate and remove the paper.
  10. Turn upside down and then cut into squares.

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