The Swedish Pilates Studio

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.

Enjoy!!!!!

Yours in Health & Fitness,
Birgitta

www.newfitness.com.au