Frittatas are not only delicious, they’re quick, easy and perfect for a make-ahead lunch. It’s such a versatile dish, just combine eggs and whatever vegetables and/or meat you have on hand – the perfect easy meal idea, even for the fussiest eaters.
Looking for more vegetarian egg dishes and frittatas?
Ingredients
Method
Grease and line a 20cm x 30cm (8in x 12in) slice pan with baking paper, extending paper over long sides. Heat oil in a large non-stick frying pan over medium heat. Add vegetables + chickpeas + garlic + cumin; cook, stirring, for 2 minutes. Season. Transfer to pan.
Top with ricotta + egg + ½ cup capsicum strips (reserve remaining for meals 1, 2 and 3) + haloumi. Bake frittata for 25 minutes until frittata is set and golden.
**Roasted mushrooms** Meanwhile, place mushrooms on an oven tray lined with baking paper; drizzle with oil. Season. Bake for 25 minutes.
**Lemon dressing** Place oil + 1 tsp grated lemon rind + 2 tbsp lemon juice + garlic in a screw-top jar; shake well to combine.
storing
Divide mega vegie & haloumi frittata into 4 portions. Store roasted mushrooms in a container. Store lemon dressing in screw-top jar. Refrigerate for up to 4 days.
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