Oven-Baked Vegetable and Feta Frittata

Ingredients

• 3 tbsp Olive oil (Used for cooking the onions and vegetables, then wilting the spinach; the source calls for additional oil as needed but does not quantify it.)
• 1 Onion (Finely diced; transcript specifies red onion, while the ingredient list says onion.)
• 2 cloves Garlic (Minced. The written method refers to minced ginger, but garlic is listed and the transcript confirms garlic.)
• 1 Aubergine (Cubed)
• 1 Courgette (Cubed)
• 2 tbsp Balsamic vinegar
• 12 Eggs
• 100 ml Milk
• 2 tsp Salt (The recipe also calls for a little more salt at several stages without specifying an additional amount.)
• 1 tsp Chilli flakes (More chilli flakes are used to top the frittata, without a specified amount.)
• 3 tbsp Italian seasoning (More is used to top the frittata, without a specified amount.)
• 0.125 tsp Black pepper (More is used to top the frittata, without a specified amount.)
• 150 g Spinach
• 200 g Feta (Crumbled)

Steps

1. 1

   Whisk the eggs and milk together in a large bowl until combined.

2. 2

   Heat a frying pan and add 1 tablespoon of the olive oil. Add the diced onion and sweat it for 2–3 minutes.

3. 3

   Add 1 teaspoon of the salt, the minced garlic, chilli flakes and Italian seasoning. Cook for 3 minutes.

4. 4

   Add the courgette, along with a little more salt and olive oil as needed. Cook for 3 minutes.

5. 5

   Add the aubergine, with a little more salt and olive oil as needed. Cook for 5 minutes.

6. 6

   Pour in the balsamic vinegar to deglaze the pan, stirring for 1 minute and scraping up any browned bits. Transfer the vegetable mixture to the bowl with the whisked eggs and milk.

7. 7

   Return the pan to low heat and add the remaining olive oil. Add the spinach and a little more salt, then wilt it for about 1 minute; aim to leave it with a little spring.

8. 8

   Transfer the wilted spinach to the bowl with the eggs and vegetables.

9. 9

   Add the crumbled feta, the remaining salt and the black pepper to the bowl. Stir to combine, then pour the mixture into a baking tray lined with parchment paper.

10. 10

    Sprinkle the top with a little more Italian seasoning, black pepper and red chilli flakes.

11. 11

    Bake at 200°C for 35 minutes. For a browner top and firmer centre, bake for 40 minutes instead.

Notes

The written ingredient list specifies garlic, while step 3 says minced ginger; the audio transcript confirms garlic, so garlic is used here. The source does not quantify the extra olive oil, salt, Italian seasoning, black pepper or chilli flakes called for during cooking and as a topping. The recipe title and description mention aubergine and courgette, but note that other vegetables can be used to use up fridge vegetables.

Nutrition per serving

• breakfast
• main
• vegetarian
• gluten-free
• baked
• healthy