There is some much I love about this frittata recipe. 1. It’s nutritious: it’s high in protein and contains a great variety of vegetables. 2. It’s versatile: you can change the ingredients and use leftover vegetables and lean meats to bulk it up. 3. It’s easy: you don’t need a lot of skills, space or equipment to make this one.
If you’re in a place with limited or expensive fresh produce, canned or frozen vegetables can be used as an alternative. You’ve got no excuses but to try this one.
Preparation Time: 10 minutes / Cooking Time: 30 minutes / Serves 4-6
- 3 small potatoes, sliced thinly
- 2 cloves garlic, crushed
- 1 medium onion (any type), diced
- ½ cup mushrooms, sliced thinly
- ¼ red capsicum, chopped into cubes
- ½ cup of frozen peas, defrosted
- Olive oil
- 6 eggs
- 1/2 cup low fat milk
- 1/2 cup reduced fat cheddar cheese, shredded (optional)
- Pepper to taste
- In a saucepan (ideally non-stick), add 2 tbsp of olive oil and place on a cook-top over medium high heat. Add potatoes and garlic and cook until the potatoes are soft. Add mushrooms, onion, capsicum and peas and cook for a minute or two more until the onions are golden brown.
- While the potatoes are cooking, mix the eggs and milk in a bowl.
- Turn of the cook-top down to low heat, add the egg mixture to the saucepan of vegetables and top with cheese and pepper. Cover the saucepan, and cook for approximately 20 minutes, until the eggs are cooked.
- Cut into slices and serve