Name: Mediterranean vegetable frittata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 tsp vegetable oil; ½ onion thinly sliced; 1 red pepper sliced; 1 small courgette sliced; 200g (7oz) cold cooked potatoes sliced; 3 eggs; Crushed black pepper; Dried mixed herbs; 1 tbsp finely grated Parmesan cheese (optional); 1 tbsp fresh parsley chopped; 1 tsp fresh chives chopped

Meal type: Main meal

Serves: 2

Preparation time: 5 minutes

Cooking time: 15 minutes

Heat the oil in a small non-stick frying pan. Fry the onion and red pepper for 2 to 3 minutes, until tender. Add the courgettes and potatoes and cook for a further 3 to 5 minutes until they are cooked through and the potatoes are hot.
Beat the eggs with the black pepper and dried herbs and pour over the vegetables. As the egg sets, lift the mixture from the base of the pan so the uncooked egg goes underneath. Cover with a lid and cook for 2 to 3 minutes, then place a plate on top of the pan and turn the pan upside down so the frittata falls onto the plate.
Slide the frittata back into the pan and cook for a further 2 minutes or until the egg is set. Sprinkle with Parmesan cheese, parsley and chives. Serve at room temperature, or cold the next day, with a salad.

Energy 1056kJ 252kcal 13%

Carbs 23.2g -

Fibre 4.4g 15%

Fat 11.6g Medium 17%

Saturates 2.6g Low 13%

Sugar 6.1g Low 7%

Salt 0.35g Low 6%

% = an adult's reference intake

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Ingredients

2 tsp vegetable oil

½ onion, thinly sliced

1 red pepper, sliced

1 small courgette, sliced

200g (7oz) cold, cooked potatoes, sliced

3 eggs

Crushed black pepper

Dried mixed herbs

1 tbsp finely grated Parmesan cheese (optional)

1 tbsp fresh parsley, chopped

1 tsp fresh chives, chopped

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