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Baked vegetable frittata

Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy
Cut this tasty vegetarian frittata into wedges and serve with salad or more vegetables for a main meal.
Ingredients

Aubergine

1 medium, large, sliced

Courgette

1 medium, sliced lengthways

Calorie controlled cooking spray

10 spray(s)

Onion(s)

1 medium, finely chopped

Garlic

1 clove(s), crushed

Peppers, All Types

225 g, roasted, in brine, drained

Egg, whole, raw

6 medium, raw

Skimmed Milk

4 tablespoons

Oregano, Dried

2 teaspoons, level

Salt

¼ teaspoons, or to taste

Black pepper

¼ teaspoons

Instructions

  1. Preheat the grill. Arrange the slices of aubergine and courgette on the grill rack. Coat lightly with low fat cooking spray. Grill each side for about 3 minutes. Alternatively cook them in a char-grill pan.
  2. Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4 minutes, stirring often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
  3. Spray a 23cm (9 inch) round baking dish with low fat cooking spray. Add a layer of half the aubergines, half the peppers, then all the courgette, sprinkling each layer with some of the onion and garlic mixture. Repeat with remaining peppers and aubergine.
  4. Beat the eggs, milk and herbs together. Season with salt and pepper. Pour over the vegetables. Bake in the oven for 25 minutes, until set and golden brown. Serve warm or cold, sliced into wedges.
  5. Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4 minutes, stirring often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
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