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Vegetable Frittata

Vegetable Frittata

A frittata is and Italian open faced omelette.

For those of you on a low carb diet, this is a fantastic one dish dinner. A lightly dressed salad is all thats required as accompaniment.

This recipe calls for 8 eggs, split amongst 6 servings – it keeps very well in the fridge, and is pretty yummy cold too. You can replace the 8 whole eggs with 10 eggwhites and a little milk. The yolk version tastes a bit better, though.

INGREDIENTS:

3 tbsp Vegetable Oil

1/2cup sliced zucchini

1 small red bell pepper, cut into 1/4 inch strips

1 small onion, sliced thin

1 clove garlic, finely chopped

1/2 cup coarsely chopped tomato

1 teaspoon dried mixed herbs

8 Whole eggs

1/2 tsp salt

1/2 tsp pepper

1/2 cup (100g) grated cheese

METHOD:

Heat oil in an oven friendly 10 inch pan. Cook Zucchini, bell pepper, onion, garlic and herbs for 3 minutes, stirring occasionally.

Stir in the tomatoes. Reduce heat to medium low.

Beat eggs, salt and pepper till blended. Add 2/3rd cheese. Pour over the vegetables.

Cover and cook for 9 -12 min or until eggs are set around the edge and light brown on the bottom.

Sprinkle with the remaining cheese and place under a grill or broiler about 5 inches from the heat. Broil for about 3 min or until golden brown.

6 servings.

 

 

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