Vegetable Frittata

How to make Vegetable Frittata

1. 1Chop the vegetables. Fresh or frozen both work: tomatoes, carrots, peas, asparagus, aubergine or courgette.
2. 2Heat the oil in a medium non-stick pan. Sauté the vegetables with some of the salt over medium heat until slightly golden all over.
3. 3Blend the eggs, cream cheese, pepper, the rest of the salt and the cooked vegetables until the vegetables are in small pieces. Fold in half the feta and the spinach by hand.
4. 4Put the same pan on low heat and pour in the egg mixture. Turn the heat to medium and stir quickly with a spatula while it cooks.
5. 5When the base starts to set, stop stirring. Lift the set edge and let the raw egg run underneath. Repeat until no pool of liquid egg is left on top.
6. 6When the top is jammy and jiggly and the base is cooked, flip it: put a plate bigger than the pan upside down on top, turn both over, then slide the frittata back into the pan.
7. 7Cook 2 to 3 minutes more, until the base is just set. Do not cook longer or it turns dry.
8. 8Slide it onto a plate, slice, and top with the herbs and the rest of the feta. Serve with bread.