Roasted Vegetable & Feta Frittata

A frittata is just a thick, baked omelette. It’s brilliant for batch cooking because you can slice it into wedges and eat it cold, at room temperature, or reheated. This one is packed with roasted Mediterranean vegetables and salty feta.

Ingredients (Serves 6):

• 1 courgette, diced
• 1 red pepper, diced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 8 eggs
• 100ml milk
• 100g feta, crumbled
• A handful of fresh basil or parsley
• Salt and pepper

Method:

1. Preheat oven to 200°C (180°C fan). Toss the courgette, pepper, and onion with 1 tbsp of olive oil. Roast on a baking tray for 20–25 minutes until soft and slightly charred. Reduce oven temperature to 180°C (160°C fan).
2. Whisk the eggs with the milk, herbs, salt, and pepper.
3. Heat the remaining olive oil in a large, ovenproof frying pan over medium heat. Pour in the egg mixture. Scatter the roasted vegetables and crumbled feta evenly over the top.
4. Cook on the hob for 3–4 minutes until the edges are set. Transfer to the oven and bake for 15–18 minutes until the centre is just set.
5. Let it rest for 5 minutes before slicing. Serve warm or cold.

Why it’s gut‑friendly: Eggs are a brilliant source of protein and choline. Courgette and peppers are gentle and full of fibre. Feta is a fermented cheese.

Freezing: Slice into wedges, wrap individually, and freeze. Defrost overnight in the fridge and eat cold or reheat gently in a microwave or oven.