Vegetable Frittata Recipe

Ingredients

– Olive oil spray – 1 tablespoon olive oil – 500g frozen stir-fry vegetable mix, thawed (see notes for Low FODMAP substitution) – 6 egg – 125ml (1/2 cup) milk – Mixed salad leaves, to serve

Method: 1. Preheat the oven to 180°C. Spray a 20cm square cake pan with olive oil spray. 

Line the base and sides with non-stick baking paper, leaving the 2 long sides to overhang. 

Heat olive oil in a large non-stick frying pan over medium-high heat. Stir-fry the thawed vegetables for about 3 minutes or until they are soft.  

1. Transfer them to the prepared pan. 2. In a bowl, whisk together the eggs and milk until well combined. 

Season with salt and pepper. Pour the egg mixture over the vegetables in the pan. Bake for 25-30 minutes or until the frittata is set and light golden. 

Allow the frittata to cool slightly for about 10 minutes. Serve with mixed salad leaves on the side.

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