This week I am sharing my Easy Vegetable Frittata. This is a quick and easy meal to make and a great way to sneak extra vegetables into your family's diet. This can be served with potatoes, chips, salad, or on it's own as a light lunch. If you are following the Slimming World plan then this is a great syn free meal.
In this recipe I have listed the vegetables that we enjoy in the frittata but as this is such a versatile dish, the vegetables can be change according to taste. It is also delicious with meats such as chorizo.
Here is this weeks Family Favourites recipe...
6 chestnut mushrooms, chopped
1 red onion, chopped
1 red pepper
6 cherry tomatoes, halved
6 spears of asparagus
1 medium courgette, chopped
1/4 tsp black pepper
1 tsp fresh parsley, chopped
Low calorie olive oil spray
1 - Oil a large frying pan with the low calorie olive oil spray and gently fry the onion, mushrooms, courgette and red pepper until they are starting to soften
2 - Beat the eggs together with the black pepper and parsley and pour over the vegetables, cook over a medium heat for 5 - 10 minutes, or until the base has set
3 - While the eggs are cooking place the spears of asparagus in a pan of boiling water and simmer for 3 minutes, drain and keep on one side
4 - Once the base of the frittata has set place the asparagus spears on the top and arrange the cherry tomato halves and place under a high grill
5 - Grill for a further 5 minutes or until the top has cooked, remove from the grill, slice and serve
This is a deliciously light meal that can be enjoyed by the whole family. This is great served with potatoes and salad. For children who do not like salad try serving it with either their favourite vegetables or baked beans! If you have any leftover simply place it in the fridge and enjoy cold the following day.
I am sharing this recipe with A Mummy Too - Recipe of the Week and Supergolden Bakes - Cook, Blog, Share