Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Vegetable Frittata
A baked egg dish loaded with vegetables and cheese — great hot or cold, and brilliant for using up leftovers.
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10 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 8 eggs
- 1 onion, sliced
- 1 courgette, sliced
- 1 red pepper, diced
- Handful spinach
- 50g cheese, grated
- 3 tbsp oil
- Salt and pepper
Instructions
- Soften the onion, courgette and pepper in an oven-proof pan.
- Add the spinach until wilted.
- Beat the eggs with salt, pepper and cheese; pour over the vegetables.
- Cook on the hob for 3 minutes, then finish under the grill until set and golden.
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Tara’s tips
- Use a non-stick oven-proof pan so it slides out easily.
- Don't overcook — the centre should be just set.
Serving suggestions
- Lovely warm or cold with salad.
Storage & reheating
Keeps 3 days; great in lunchboxes.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Add meat?
Cooked bacon, ham or sausage all work well.
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