Free Healthy Recipe - Cheesy Veggie Frittata

Low GI

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What do you do with last night's leftovers? Well, if it's pasta and veggies, one of the easiest and healthiest ways I know is to turn them into a frittata.

1 tbsp olive oil
6 eggs
¼ cup milk
¼ cup parmesan cheese, grated
¼ bunch flat leaf parsley, chopped
½ red capsicum diced
½ cup green capsicum, diced
1 head broccoli, washed and cut into rosettes
1 cup wholegrain pasta, cooked and drained
¼ cup cheddar cheese, reduced fat

Ensure all vegetables are chopped and cheese is grated before start.

Lightly brush a non stick pan with olive oil and heat on the stove. When warm, add the capsicum and broccoli till they are lightly cooked. Add the cooked pasta and stir occasionally.
Whisk the eggs and milk together in a bowl, adding the parmesan cheese, parsley and salt and pepper to taste. Pour egg mixture onto the cooked vegetables in an even layer.
Cook over a medium heat until almost cooked but still soft in the middle. Sprinkle with grated cheese and then finish under the grill until golden.
Remove from the grill and slide onto a chopping board. Cut into wedges and serve with a fresh salad.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 10 mins
Ready in: 20 mins

Suitable for:
Breakfast, Dinner, Lunch
See also:
Salad Medley #1
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Nutritional Information - Per Serve
Kj 1566 kj
Calories 374 kcal
Fat 21 g
Saturated Fat 9 g
Total Carbohydrate 12 g
Total Protein 29 g
Fibre 8.5 g

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