Recipe : Roasted Vegetable Fritata

Hands on time:

10 mins

Cook time:

25 mins

about

Serves 4

PER SERVING

Calories:

 

333

Total fat:

 

21g

Saturated fat:

 

8g

Sugars:

 

9g

Total carbs:

 

18g

This quick and tasty frittata is a great way to use up leftover roasted vegetables

Ingredients

• 1tbsp olive oil
• 1 small red onion, sliced
• 1 courgette, cut into chunks
• 2 peppers, halved, deseeded and cut into bite-sized chunks
• 125g (4oz) cherry tomatoes
• 225g (8oz) new potatoes, halved lengthways
• 6 medium eggs, beaten
• 75g (3oz) mature cheddar

Method

1. Heat the oil in a 23cm (9in) frying pan and gently fry the onion for 10min. Add the courgette, peppers and tomatoes and cook for 3-4min until softened.
2. Meanwhile, bring a pan of lightly salted water to the boil and cook the potatoes for 5min until tender. Drain and leave in the colander for 2min.
3. Preheat the grill to medium. Add the potatoes to cooked vegetables in the pan and stir well. Season, then pour in the eggs. Cook on the hob over a medium heat for 8-10min until the eggs are just set. Grate the cheese, sprinkle over the frittata and grill until golden. Cut into wedges and serve with a green salad.