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
  • 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
  1. Preheat oven to 180 C
  2. Whisk the eggs, milk and seasoning in a large bowl.
  3. Using a non stick ovenproof large pan, heat the oil. Cook the mushrooms, peppers and tomatoes for about 5 minutes until tender.
  4. Add the parsley, but save some for serving & reduce the heat. Add the egg mixture.
  5. Once the eggs starts to set at the edges, around 2 minutes, transfer the pan to the oven.
  6. Bake for about 8-10 minutes, until just set in the middle.
  7. Sprinkle with the remaining parsley. This can be served hot or cold.