Healthy but Yum Frittata

16 Nov

This is such a healthy and simple dinner that is packed with veggies. It would be pretty easy to bring on a picnic and you can eat with just a napkin and a fork. It is vegetarian but has all the nutrients and is balanced and suitable for all age groups. The perfect all rounder dish. I put mozzarella slices on my frittata  before I put it in the oven so it comes out looking like a pizza, this is the reason we have nicknamed it the egg pizza! I would even say it is as delicious as pizza. I serve it with a soft roll and sun dried tomato pesto but you can experiment with your accompaniments.

Healthy but Yum Frittata (Serves 2)

1 onion, diced

2 garlic cloves, minced

1tbsp rapeseed oil

1/2 small head of broccoli, cut into small florets

1/2 pepper, cut into strips

5-6 button mushrooms, sliced

6-7 cherry tomatoes, halved

1/2 can sweetcorn, drained

4 eggs, lightly beaten and seasoned with salt and pepper

1tsp mixed herbs

1/2tsp season all spice

salt and pepper

1/2 ball mozzarella, sliced

  • Preheat the oven to 180ºc/355ºf.
  • In a large frying pan, heat the rapeseed oil and add the onion and garlic and cook over a medium heat until softened.
  • Add the broccoli florets, pepper and mushrooms and cook until tender then add the tomatoes and sweetcorn. Season with salt and pepper.
  • Pour the beaten eggs into the pan and mix to combine with the vegetables. Spread into an even layer and cook over a low heat until the egg isn’t runny but isn’t fully cooked either.
  • Sprinkle with the mixed herbs and season all spice, then lay the mozzarella in an even layer and season with salt and pepper.
  • Bake in the oven for about 10-12mins or until all the egg is cooked and the mozzarella is fully melted.
  • Cut into wedges and serve with a soft bap and sun dried tomato pesto.

 

 

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