# Batch Vegetable Frittata

A big oven-baked frittata with roasted peppers, courgette, sun-dried tomatoes, and fresh basil.

- URL: https://narrated.health/food/vegetable-frittata-batch
- Meal: Lunch
- Time: Batch cook
- Prep: 10 minutes
- Cook: 20 minutes
- Servings: 6
- Goals: Protein, Steady energy, Bone health
- Eating styles: Vegetarian, Gluten-free, High-protein

## Why It Fits

A tray of frittata ready in the fridge means protein-rich lunches with zero thinking required — one of the most practical batch-cook ideas.

## Ingredients

- 8 eggs
- 1 red pepper, roasted
- 1 courgette/zucchini, sliced and griddled
- 6 sun-dried tomatoes, sliced
- Small bunch basil
- 50g Parmesan, grated
- Olive oil, salt, pepper

## Steps

1. Line a 20x30 cm baking tray; brush with oil.
2. Arrange pepper, courgette, and tomatoes.
3. Whisk eggs with Parmesan, salt, and pepper; pour over vegetables.
4. Scatter basil; bake at 180°C / 350°F for 18 min until set and golden.
5. Cool, slice into portions; keeps 4 days refrigerated.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.