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Cheese and Vegetable Frittata
INGREDIENTS
- 2 whole Eggs
- 6 whole Egg Whites
- 300 g White Potato
- 60 g Reduced Fat Cheddar Cheese
- 1 whole Capsicum
- 1 whole Zucchini
- 1 clove Garlic
- 2 tbsp Chives
- 1 wedge Lemon
- 1 serve Salt and Pepper
METHOD
Step 1
Pre-heat oven to 180°C.
Step 2
Mince garlic and chop potato, capsicum and zucchini into small pieces.
Step 3
Spray a little olive oil in a frypan and place over low heat-medium heat.
Step 4
Add garlic and saute for a minute or two.
Step 5
Toss potato into the pan and saute for 6-8 minutes or until golden, then add zucchini and capsicum and saute for a further 5 minutes.
Step 6
While vegetables are cooking combine egg/egg whites in a bowl.
Step 7
Whisk lightly with a fork until combined.
Step 8
Add vegetables and finely diced chives to eggs and stir to combine.
Step 9
Pour mixture into an oven proof skillet, sprinkle cheese over the top and bake for 25-30 minutes.
Step 10
Season with a little salt and pepper and serve with a wedge of lemon.
Step 11
Double the ingredients to make 4 serves and prepare this frittata on the weekend for a an easy Monday-Friday breakfast option that simply requires heating up. Perfect for busy mornings!
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