Vege and Feta Frittata
- 1 red capsicum
- 1 zucchini, grated
- 1 carrot, grated
- 1 1/2 teaspoons of cumin
- 1/2 teaspoon chilli flakes (optional)
- 50g low fat feta cheese
- 6 eggs
- 1 cup low-fat milk
- salt and pepper to taste
- 1/2 teaspoon mixed dried herbs
Preheat oven to 180c
Heat an oven-proof fry pan, lightly oiled, over medium-high heat. Sautee zucchini, carrot and capsicum until tender.
Stir in spices and cook until moisture from vegetables has evaporated.
Pour in whisked frittata mix over vegetables
Reduce the heat to low, sprinkle cheese on top and cook for 5 minutes.
Place in the oven and cook for an additional 10 minutes or until set.
Serve with a side of salad.
For more recipes or help on nutrition, contact Sally Baumann at Go Health Clubs Carindale firstname.lastname@example.org
Nutrition Disclaimer: This recipe is for the general population. It does not cater for any allergies, medical conditions or specific food intolerance.