Vegetable Frittata
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March 27, 2018
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This recipe serves 2. Enjoy!
1 teaspoon of olive/canola oil
1 cup chopped or sliced vegetables (red pepper, onion, baby marrow, green beans)
4 eggs
1/4 cup of low fat/fat free milk
A small pinch of salt and pepper
30g feta/cheddar
Method
- Heat 1 tsp oil in a pan/skillet
- Add vegetables and cook for 5 minutes or until soft
- Add salt and pepper
- In a bowl whisk eggs, milk, salt and pepper together
- Add egg mixture to the vegetables in the pan/skillet
- Ensure the mixture cooks evenly by lifting cooked parts of the frittata up (around the edges of the pan) to allow the uncooked egg to reach the bottom of the pan
- Sprinkle the cheese on top and allow to melt
- Once the bottom sets allow the frittata to cool for 5 minutes
- Slide the frittata out of the pan and slice into quarters
- Serve warm, with a side salad
- Enjoy!
Sumaiya Essa
Sumaiya completed her Bachelor of Science degree in Dietetics at the University of KwaZulu Natal in Pietermaritzburg. Having always believed that “you are what you eat” and chose this career in nutrition and dietetics to educate, inspire and encourage people to make the right food choices. As the great Hippocrates once said, “Let food be thy medicine and let medicine be thy food”. Disclaimer: The views and opinions expressed on this blog are entirely my own. This website is for informational purposes and please be aware that any information contained within this website should not be considered as medical diagnosis or treatment and should not replace physical treatment with a medical professional.
