Roast vegetable frittata
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Frittatas are probably one of the best and easiest ways to use up leftovers. You can add pretty much any veggies and cheese you like, or some meat for extra protein. This one’s cooked all in the one pan, which makes cleaning up a breeze.
Ingredients
Egg(s)
6 medium
Fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
Vegetable mix, non-starchy, cooked without added fat
1½ cup(s), roasted, (225g), (see tip)
Cherry tomatoes
125 g, halved
Light tasty cheese
⅓ cup(s), grated, grated, (40g)
Mixed salad leaves
80 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Whisk eggs and parsley in a large jug or bowl.
2
Lightly spray a medium non-stick ovenproof frying pan with oil and heat over medium heat. Cook roasted vegetables, stirring occasionally, for about 5 minutes or until the vegetables are heated through.
3
Pour egg mixture evenly over vegetables in pan. Top with tomatoes and sprinkle with cheese. Cook for about 5 minutes or until egg is almost set. Meanwhile, preheat oven grill on medium–high.
4
Place pan under grill and cook for about 5 minutes or until egg is set. Slide frittata from pan. Serve with salad leaves.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.