Tuesday, 8 May 2018

Spring vegetable frittata (Slimming World friendly)




This is a really easy dish to make and it's great to take cold  for packed lunches and picnics too or you can serve it hot with baked beans and sausages.  It's a good way to use up leftover vegetables and potatoes or you can cook them freshly for this. You can vary the vegetables if you have some cooked spinach, peas, mushrooms,cabbage or even brussels sprouts are pretty good in this. It's simply seasoned with salt and pepper but you can add some herbs or chili if you like that. Just remember the vegetables need to be cooked before making the frittata or else it will be watery.

For ease I used a square silicone brownie pan but you can use any square or rectangular baking dish just line with baking parchment or greaseproof paper.


Spring vegetable frittata

1 head of broccoli (broken into florets)
250g baby new potatoes (sliced)
4 spring onions (chopped)
6 large free range eggs (beaten)
salt and pepper


Place the sliced potatoes in a large pan of boiling, salted water and cook for 10 minutes then drain and set aside. Do the same for the broccoli but just for 5 minutes (or you can steam the broccoli over the potatoes if you have a steamer). Of course if you are using leftover vegetables just put them directly into the dish.

Put the potatoes and broccoli in your lined dish and scatter over the spring onions. Season the eggs with a tsp each of salt and pepper and whisk well then pour over the vegetables.

Bake in the oven at gas 6 /200/ 400 for 20-30 minutes until browned and set and not wobbly in the middle.


Serves 4-6 and is syn free


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