Veggie Frittata (Oven-Baked)

About this recipe

A frittata is the forgiving cousin of the omelette—the kind of breakfast that suits feeding a crowd or setting the table for a leisurely morning. Started on the stovetop and finished in the oven, it stays in the skillet the entire time, eliminating the dexterity required for folding and creating a fool-proof finish. This is the vegetable-studded egg cake that tastes indulgent yet wholesome. The eggs, whisked with milk, create a custard-like filling that's creamy even after cooking. The vegetables—peppers, onions, spinach, cherry tomatoes—are sautéed first so they soften and release their moisture before the eggs pour in. The cheese melts throughout, binding everything together, and the skillet's oven-safe handle means the frittata finishes cooking evenly in the oven, the top puffing slightly as the centre sets. The technique that separates a fluffy frittata from a dense one is not to overbake; the centre should still jiggle slightly when you remove it from the oven. It will set further as it cools, achieving the ideal tender texture. The pre-cooked vegetables mean the baking time is short, preserving the delicate flavours and bright colours of the greens and tomatoes. Serve this at room temperature or gently warm, cut into wedges. A scatter of fresh chives adds colour and sharp onion flavour. This is ideal for feeding a crowd at brunch, and leftovers keep refrigerated for 2-3 days, making it excellent for meal-prepping breakfasts or light lunches. It reheats gently in a 160°C oven or eaten cold straight from the fridge.