Breakfast frittata

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

Photographer: Joanna Wickham

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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

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 320cal

Kilojoules 1340kJ

Protein 22.3g

Total fat 17.3g

–Saturated fat 8.1g

Carbohydrates 19.1g

–Sugars 4.1g

Dietary fibre 4.2g

Sodium 326mg

Calcium 317mg

Iron 3.4mg

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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