Monday, 23 June 2014

Baked Vegetable Frittata


  • Low calorie oil spray (less than one calorie per spray)
  • 8 spring onions, finely sliced
  • 2 garlic cloves, peeled and crushed
  • 1 red chilli, deseeded and finely chopped
  • 6 tbsp drained and finely chopped bottled roasted red peppers
  • 200g can sweetcorn kernels, drained
  • 200g fresh or frozen peas
  • 6 eggs, beaten
  • 4 tbsp finely chopped fresh flat-leaf parsley
  • 250g cooked macaroni
  • Salt and freshly ground black pepper


  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Spray a medium-sized ovenproof flan or pie dish with low calorie oil spray.
  2. Place all the ingredients in a large bowl and mix to combine. Season well and transfer to the dish.
  3. Place in the oven and bake for 25-40 minutes or until the eggs have set and the frittata is golden brown.
  4. Remove from the oven and stand for 15-20 minutes. Cut into wedges and serve with a crisp green salad.

No comments:

Post a Comment