Narrated Food
Batch Vegetable Frittata
A big oven-baked frittata with roasted peppers, courgette, sun-dried tomatoes, and fresh basil.
Method
- 1Line a 20x30 cm baking tray; brush with oil.
- 2Arrange pepper, courgette, and tomatoes.
- 3Whisk eggs with Parmesan, salt, and pepper; pour over vegetables.
- 4Scatter basil; bake at 180°C / 350°F for 18 min until set and golden.
- 5Cool, slice into portions; keeps 4 days refrigerated.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
A tray of frittata ready in the fridge means protein-rich lunches with zero thinking required — one of the most practical batch-cook ideas.
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