Tomato & Red Pepper Frittata
Tomato & Red Pepper Frittata with a salad for lunch or with a baked potato for dinner!
Prep Time:
5
mins
Cook Time:
15
mins
Total Time:
20
mins
Ingredients
-
8
large eggs
-
100
mls Fat free milk
-
1
tsp rock salt
-
½
tsp freshly ground black pepper
-
10
cherry tomatoes, halved or 2 large tomatoes, sliced
-
2
red bell peppers, chopped
-
2
tbsp chopped parsley
-
1
Tbsp Rapeseed oil
Instructions
-
Preheat oven to 180 C
-
Whisk the eggs, milk and seasoning in a large bowl.
-
Using a non stick ovenproof large pan, heat the oil.
Cook the mushrooms, peppers and tomatoes for about 5 minutes until tender.
-
Add the parsley, but save some for serving & reduce the heat.
Add the egg mixture.
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Once the eggs starts to set at the edges, around 2 minutes, transfer the pan to the oven.
-
Bake for about 8-10 minutes, until just set in the middle.
-
Sprinkle with the remaining parsley.
This can be served hot or cold.