Frittata with Root Vegetables
40 min
Perfect way to use up leftover roasted or boiled root vegetables. Throw them in a dish with eggs and cheese and you've got dinner sorted.
vegetarianeggbaked
Dead simple dinner for one. Eggs, ham, beans and cheese baked right inside a tortilla — crispy edges, soft and set in the middle.
Instructions
- 1
Crack the eggs into a bowl and whisk them together lightly. Season with the salt and pepper.
- 2
Cut the bell pepper into small pieces. Add the pepper, ham, black beans, and half the cheese to the egg mixture and stir it all together.
- 3
Lay the tortilla over a small ovenproof dish so it drapes up the sides, then pour in the egg mixture. Scatter the rest of the cheese on top.
- 4
Cover the dish with aluminium foil and bake at 175 °C for about 20 minutes, until the egg is set.
Per average serving
1.3k
Calories
kcal
87.7
Protein
g
75.2
Carbs
g
75.2
Fat
g
9.2g
Fiber
8.8g
Sugar
2910mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.3k
Calories
kcal
87.7
Protein
g
75.2
Carbs
g
75.2
Fat
g
9.2g
Fiber
8.8g
Sugar
2910mg
Sodium
Tips from the kitchen
- Press the tortilla down into the dish before you pour, so it sits snug against the bottom and corners. If it floats up, the egg runs underneath and you lose the crispy edge.
- Whisk the eggs lightly, just until the yolks and whites come together. Overbeating makes the baked egg spongy instead of soft.
- Keep the foil on for the whole 20 minutes. It traps steam so the middle sets without the tortilla edges scorching.
- Check doneness by giving the dish a gentle shake. If the center still wobbles like liquid, give it another 3 to 5 minutes. A little jiggle is fine, it firms up as it cools.
- Drain the black beans well and pat them dry. Wet beans add water to the eggs and slow down the set.
Ways to vary it
- Swap the ham for cooked chorizo or crumbled bacon if that's what you've got in the fridge.
- A spoon of salsa or a few slices of jalapeño stirred into the egg gives it a kick, totally optional.
- Trade the bell pepper for chopped spinach or sliced mushrooms when you want a veg-forward version.
Storage & leftovers
Keeps in the fridge for up to 3 days, covered. It doesn't freeze well, the tortilla goes soggy once thawed. Reheat in a 175 °C oven for about 8 minutes so the edges crisp back up, or use the microwave if you don't mind it softer.
What to serve with it
A simple green salad or a dollop of sour cream on the side rounds it out. A little hot sauce if you like things spicy.
UC
By Untrained ChefPublished 2 May 2026 · Updated 11 July 2026
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