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!