Winter is the season of carby cravings but we’re here to share this great news: this delicious recipe will warm you up and is packed with super healthy, immune-boosting ingredients.
Vegetable frittata
Serves 4
Prep and cooking 35 mins
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
1/2 cup grated low-fat cheese
Heat oil in a large pan with heatproof handle 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 for 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.
Remove frittata from pan, cut into wedges and serve with a green salad.
Yum! A delicious guilt-free protein packed meal.
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