Breakfast frittata

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Steve Brown

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

3 medium potatoes

6 eggs

4 tablespoons skim milk

cooking spray oil

1 cup sliced mushrooms

1 onion, sliced

1 cup frozen peas or sweet corn

lemon pepper seasoning to taste

½ cup grated edam cheese

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Instructions

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1 Slice the potatoes and cook until tender. Drain and cool slightly.

2 Beat the eggs together with the milk.

3 Cook the mushrooms and onion in a little spray oil.

4 Add to the eggs with the potatoes and peas or corn. Add lemon pepper seasoning and cheese, toss to coat the vegetables evenly.

5 Spoon into a lightly greased ovenproof dish. Bake at 190°C for 25-30 minutes, until the eggs are set. Cut into wedges and serve with a salad.

Nutrition Info (per serve)

Calories 320 cal

Kilojoules 1340 kJ

Protein 22.3 g

Total fat 17.3 g

Saturated fat 8.1 g

Carbohydrates 19.1 g

Sugar 4.1 g

Dietary fibre 4.2 g

Sodium 326 mg

Calcium 317 mg

Iron 3.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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