Cheese and Vegetable Frittata
- 2 whole Eggs
- 6 whole Egg Whites
- 300 g White Potato
- 60 g Reduced Fat Cheddar Cheese
- 1 whole Capsicum
- 1 whole Zucchini
- 1 clove Garlic
- 2 tbsp Chives
- 1 wedge Lemon
- 1 serve Salt and Pepper
Pre-heat oven to 180°C.
Mince garlic and chop potato, capsicum and zucchini into small pieces.
Spray a little olive oil in a frypan and place over low heat-medium heat.
Add garlic and saute for a minute or two.
Toss potato into the pan and saute for 6-8 minutes or until golden, then add zucchini and capsicum and saute for a further 5 minutes.
While vegetables are cooking combine egg/egg whites in a bowl.
Whisk lightly with a fork until combined.
Add vegetables and finely diced chives to eggs and stir to combine.
Pour mixture into an oven proof skillet, sprinkle cheese over the top and bake for 25-30 minutes.
Season with a little salt and pepper and serve with a wedge of lemon.
Double the ingredients to make 4 serves and prepare this frittata on the weekend for a an easy Monday-Friday breakfast option that simply requires heating up. Perfect for busy mornings!
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