Wednesday, 13 June 2012

I think my daughter and I are one of a kind, we love breakfast. Even though I would probably not have this frittata for breakfast you sure could.

We had it for dinner last week and it is really nice, light and quickly made.

Vegetable frittata

Serves 4

Prep and cooking 35mins

1 tbs olive oil
1 small eggplant, roughly diced
1 zucchini, sliced
1 green capsicum, roughly sliced
1 small red onion, roughly diced
2 garlic cloves, crushed
Handful cherry tomatoes
6 eggs
½ cup grated cheese
Heat oil in a large pan over a medium-high heat.

Add eggplant, zucchini, capsicum, onion and garlic and cook for 8 minutes or until cooked through.

Toss through tomatoes and cook another 2-3 minutes.

Whisk eggs in a medium bowl, then whisk through cheese.

Pour egg mixture over vegetables in pan.

Turn heat to low-medium and cook for a further 10 minutes or until cooked through.
Place frittata under a medium-heat grill for 5 minutes or until golden brown.

Serve with a green salad.


Yours in Health & Fitness,

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