Vegetable Frittata

Vegetable Frittata: Step by Step

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1. Heat the grill to high with a shelf about 15 cm below it.

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2. Whisk the eggs with the cream, Parmigiano, salt and pepper until completely uniform, then leave them to stand while you cook the vegetables.

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3. Heat the oil in a 26 cm ovenproof frying pan over medium-high. Cook the onion and pepper 6 minutes, then add the courgette and mushrooms and cook 8 minutes more, until everything is browned and the pan is dry. This is the step that decides whether the frittata weeps.

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4. Add the garlic for 30 seconds, then the spinach, and stir until it has wilted and any liquid has boiled off.

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5. Spread the vegetables into an even layer and drop the heat to low.

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6. Pour in the eggs and leave 30 seconds, then stir gently with a spatula for a minute, pulling the setting edges toward the middle, until the mixture is thickened but still very loose.

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7. Stop stirring, scatter the feta over, and cook undisturbed 5 to 6 minutes until the edges are set and only the centre still wobbles.

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8. Slide the pan under the grill for 2 to 4 minutes, until puffed and golden and the middle is just barely set. Take it out while it still looks slightly underdone.

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9. Rest 5 minutes, scatter with herbs, and cut into wedges.

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Related guides: Pan and tin size · Ingredient substitutions.

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Tips That Matter

• Cook the vegetables until the pan is dry. Everything else about this recipe is easy.
• Pull it early. A frittata carries on cooking in the pan and one that looks perfect under the grill is overcooked by the time it is cut.
• It is genuinely better at room temperature, so it is a good thing to make an hour ahead.

Common Substitutions & Variations

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serve It With

A green salad with lemon · Crusty bread · A cold glass of Soave

Leftovers and Storage

Refrigerated for 3 days. Eat cold or at room temperature rather than reheating, which toughens the eggs.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Vegetarian when made with a hard cheese made without animal rennet in place of the parmigiano-reggiano.

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