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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This low-calorie, vegetarian frittata recipe is a great way to use up leftovers and is delicious either right out of the oven for dinner or out of the fridge for breakfast, lunch, dinner or a snack!
1 Preheat oven to 200°C. Place first eight ingredients in a large bowl. Add lemon zest and mix well.
2 Heat oil in a large 23cm ovenproof frying pan over medium-high heat. Add mixed vegetables and cook, stirring, for 2 minutes.
3 While vegetables are heating, whisk eggs in another bowl. Pour eggs over vegetables in hot frying pan. Reduce heat to low and cook for a further 1-2 minutes or until eggs have almost set.
4 Sprinkle over parmesan and place pan in hot oven for 10-12 minutes until golden and bubbling.
5 Meanwhile, to make summer salad combine rocket, cucumber and tomatoes in a bowl. Drizzle with lemon juice and season with pepper.
6 Remove frittata from oven, scatter over basil and cut in quarters. Serve with summer salad.
*Note: Cost per serve will be less if using leftovers.
Calories 356 cal
Kilojoules 1490 kJ
Total fat 20 g
Saturated fat 7 g
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Delicious and great for using up any veggies you have