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With its patented base, SMEG cookware range is compatible with gas, induction, electric cooktops and also your oven.
This frittata is prepared and cooked in a single pan, from sautéing the vegetables to table top presentation.
A frittata is an excellent way of using left over vegetables.

This recipe was written by Fiona Robertson, Cooking Technology Expert, Auckland

Use the Preheat function to preheat the oven to 210C
Whisk eggs, milk and parmesan until combined and set aside.
Heat olive oil in frying pan over low – medium heat.
Add chopped onion, capsicum and garlic. Season vegetables. Cook until vegetables are tender.
Add chopped spinach, chopped herbs and precooked diced pumpkin. Stir vegetables until they are evenly mixed together.
With cooktop heat on a medium setting, pour in egg mix over vegetables. Do not stir otherwise eggs will scramble.
Sprinkle with crumbled feta, chopped tomato and freshly ground black pepper.
Continue cooking on cook top for a few minutes until just the outer edges start to set.
Set the preheated oven to large grill+Fan function – 210 C 15minutes. Press the plus menu and choose add steam from the plus menu  and add 1 X steam

Remove fritatta from cooktop and place partially cooked frittata in preheated oven on shelf level 4 and continue cooking for 15 minutes or until set.
Frittata can be enjoyed hot or cold.

This recipe was cooked in ASKO OCS8678G, timings in alternate ovens may vary.  

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Ingredients

7 large eggs
1/2 Cup milk
1/2 Cup parmesan, grated
1 tsp olive oil
1 onion, medium, diced
1.5 tsp chopped garlic
2 Cups pumpkin, roasted or steamed, diced
1 capsicum, small sized, diced
2 handfuls, spinach, washed and roughly chopped
1/4 Cup feta, crumble
1/4 Cup cherry tomatoes, halved or diced whole tomatoes
2 T freshly chopped herbs, e.g., parsley, oregano, chives
salt and cracked pepper, to taste 

Vegetarian Frittata

With its patented base, SMEG cookware range is compatible with gas, induction, electric cooktops and also your oven.
This frittata is prepared and cooked in a single pan, from sautéing the vegetables to table top presentation.
A frittata is an excellent way of using left over vegetables.

This recipe was written by Fiona Robertson, Cooking Technology Expert, Auckland

Use the Preheat function to preheat the oven to 210C
Whisk eggs, milk and parmesan until combined and set aside.
Heat olive oil in frying pan over low – medium heat.
Add chopped onion, capsicum and garlic. Season vegetables. Cook until vegetables are tender.
Add chopped spinach, chopped herbs and precooked diced pumpkin. Stir vegetables until they are evenly mixed together.
With cooktop heat on a medium setting, pour in egg mix over vegetables. Do not stir otherwise eggs will scramble.
Sprinkle with crumbled feta, chopped tomato and freshly ground black pepper.
Continue cooking on cook top for a few minutes until just the outer edges start to set.
Set the preheated oven to large grill+Fan function – 210 C 15minutes. Press the plus menu and choose add steam from the plus menu  and add 1 X steam

Remove fritatta from cooktop and place partially cooked frittata in preheated oven on shelf level 4 and continue cooking for 15 minutes or until set.
Frittata can be enjoyed hot or cold.

This recipe was cooked in ASKO OCS8678G, timings in alternate ovens may vary.  

Our Products

Ingredients

7 large eggs
1/2 Cup milk
1/2 Cup parmesan, grated
1 tsp olive oil
1 onion, medium, diced
1.5 tsp chopped garlic
2 Cups pumpkin, roasted or steamed, diced
1 capsicum, small sized, diced
2 handfuls, spinach, washed and roughly chopped
1/4 Cup feta, crumble
1/4 Cup cherry tomatoes, halved or diced whole tomatoes
2 T freshly chopped herbs, e.g., parsley, oregano, chives
salt and cracked pepper, to taste