Veggie & Parmesan Frittata
Serves
2
Calories
287 per portion
Ingredients
1 tsp coconut or avocado oil
120g red bell-pepper, diced
40g green beans, trimmed
2 spring onions, chopped
6 cherry tomatoes, halved
4 eggs
5 egg whites
½ – 1 tsp Italian seasoning
½ tsp sea salt
½ tsp ground black pepper
30g Parmesan cheese, finely grated (use dairy free if preferred)
How To
Preheat oven to 180˚C/350˚F.
Heat the oil in a frying pan over a medium flame. Add the green beans and bell-pepper and fry for 2-3 minutes, stirring occasionally.
Add the cherry tomatoes and spring onions and fry for 2-3 minutes, stirring occasionally.
Crack the eggs and egg whites into a jug. Add the salt, pepper, Italian seasoning and cheese and stir well.
Pour into a medium-sized oven dish. Add the cooked vegetables.
Bake for 35 minutes or until firm in the centre.
Store any leftovers in an airtight container and refrigerate for up to 2 days.