Potato, rocket and rosemary frittata

A simple, low-calorie main that uses the season's finest ingredients and is ready in just 20 minutes

Serves: 2

Time to make: 20 mins

Ingredients

spray oil
1 red onion, finely sliced
1 courgettezucchiniX, finely sliced
1 tablespoon chopped fresh rosemary
2 cooked potatoes, skin on, cooled, sliced into 2cm pieces
4 eggs, lightly beaten
4 tablespoons skim milk
4 cups rocketarugulaX
⅓ cup grated reduced-fat cheddar
black pepper, to taste
2 cups mixed salad leaves, to serve
1 tablespoon balsamic vinaigrette, to serve
2 tablespoons tomato chutney, to serve

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Instructions

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Preheat oven grill to high. Spray a medium ovenproof pan with oil and set over a medium heat. Add red onion and cook, stirring, for 10 minutes, until softened. Add courgette and cook for 2 minutes. Add rosemary and potato slices and cook, gently stirring, until potatoes are browned.
Spread vegetable mixture evenly in pan. In a small bowl, combine eggs and milk. Pour egg mixture over vegetables, tilting the pan to spread egg mixture evenly. Add rocket. Cook for 2-3 minutes, until bottom of frittata is set.
Sprinkle frittata with cheese. Place under grill and cook for 2-3 minutes, until cheese is golden.
Divide frittata between two plates. Season with black pepper and serve with salad drizzled in vinaigrette and chutney on side.

Variations

Make it gluten free: Check chutney is gluten free.

Nutrition Info (per serve)

Calories 472 cal

Kilojoules 1980 kJ

Protein 28 g

Total fat 22 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 16 g

Dietary fibre 7 g

Sodium 360 mg

Calcium 490 mg

Iron 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.