This frittata is built around eggs, onion, and sun‑dried tomatoes, with parmesan used both in the mixture and as a finish. The structure comes from cooking the base on the hob before finishing under the grill, which sets the eggs and adds colour on top. It’s a simple way to turn a small set of ingredients into a complete dish.
Why this recipe works
- Quick to prepare
- Uses a small number of ingredients
- One‑pan cooking
- Works for multiple meals (breakfast, lunch, dinner)
Vegetable Frittata
A soft-set frittata with onion, sun‑dried tomatoes, and parmesan, finished under the grill until lightly browned.
- 15 g butter
- ½ medium onion (sliced or roughly chopped)
- 6 eggs
- 15 g grated Parmigiano Reggiano
- 30 g shredded Parmigiano Reggiano
- ½ tsp sea salt
- ¼ tsp black pepper
- 40 g sun-dried tomatoes
- Small handful fresh parsley (chopped)
Preheat grill
- Set oven to grill.
Cook base
- Heat an oven-safe pan over medium heat.
- Add butter and onion. Cook for ~3 minutes until softened.
Prepare eggs
- In a bowl, beat eggs with grated parmesan, salt, and pepper.
Add tomatoes
- Add sun-dried tomatoes to the pan and cook for 1–2 minutes.
Cook eggs
- Pour egg mixture into the pan.
- Stir gently and cook for 3–4 minutes until the base is set but the top is still soft.
Finish under grill
- Sprinkle parsley and shredded parmesan on top.
- Place under grill for 2–3 minutes until puffed and lightly browned.
Serve
- Slide onto a plate, slice, and serve.
Variations & substitutions
- Add other vegetables (spinach, pepper)
- Use less cheese for a lighter version
- Serve with salad for a fuller meal
Storage & leftovers
Keeps for up to 2 days in the fridge. Best reheated gently or eaten at room temperature.