Veggie frittata
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Need a filling lunch that can be made the day before? Try this frittata that is delicious hot or cold, and is packed with nutrients.
Ingredients
Olive oil
2 tsp
Asparagus
1 bunch(es), halved
Red capsicum
½ medium, thinly sliced
Egg(s)
4 medium, lightly beaten
Frozen corn
½ cup(s), (80g)
Fresh flat-leaf parsley
1 tbs, finely chopped
Instructions
1
Heat olive oil in a small non-stick frying pan over medium-high heat. Cook asparagus stirring for 3 minutes or until starting to soften. Transfer to a plate.
2
Add capsicum to pan. Cook, stirring for 3 minutes or until starting to soften. Return asparagus to the pan with eggs, corn kernels and flat-leaf parsley.
3
Cook for 5 minutes or until base is set. Cook under a preheated grill for 3-5 minutes or until set. Cool and serve.
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