Vegetable frittata

Cooking time of 25 minutes – Serves 3

Nutritional Information

• 292 Kcal
• 14g Fat
• 3.4g Saturates
• 19g Carbohydrates
• 3.8g Fibre
• 19g Protein
• 0.8g Salt

Allergens & Dietary Requirements

Allergens:

• Gluten
• Egg
• Milk

Dietary requirements:

• Halal
• Kosher
• Pescatarian
• Vegetarian
• Lower carb

Ingredients

• 2 tsp oil
• 6 medium eggs
• 30ml semi-skimmed milk
• 3 slices wholemeal bread
• Pinch of black pepper
• Vegetables of your choice. We used:
• 2 tomatoes, chopped
• 1 courgette, grated

Method

• Preheat the grill to 200C.
• Heat the oil in an ovenproof frying pan.
• Add the tomatoes and courgette to the pan and cook for 3-4 minutes, stirring, until softened.
• Spread the vegetables evenly across the pan.
• In a bowl, mix the eggs and milk with a fork.
• Pour into the pan and cook gently over medium-low heat for 4-5 minutes until the base is set.
• Place the pan under the grill for about 3 minutes until the top is golden and set.
• Leave to cool for a few minutes, then cut into three wedges and serve with wholemeal bread.