Vegetable frittata

Vegetable frittata


Tasty hot or cold, this frittata is next easily transportable, so it’s resolved for popping into lunch boxes. See interpretation section for FODMAP diet tip.

The ingredient of Vegetable frittata

  1. Olive oil spray
  2. 1 tablespoon olive oil
  3. 500g frozen stir-fry vegetable mix, thawed (see interpretation for Low FODMAP substitution)
  4. 6 eggs
  5. 125ml (1/2 cup) milk
  6. contaminated salad leaves, to benefits

The instruction how to make Vegetable frittata

  1. Preheat oven to 180u00b0C. Spray a 20cm (base measurement) square cake pan taking into account bearing in mind oil. Line base and sides subsequent to non-stick baking paper, allowing the 2 long sides to overhang.
  2. Heat oil in a large non-stick frying pan beyond medium-high heat. Stir-fry the vegetables for 3 minutes or until soft. Transfer to the prepared pan.
  3. Use a balloon stir up opinion to protest eggs and milk in a bowl until combined. Season subsequent to salt and pepper. Pour greater than the vegetables. Bake for 25-30 minutes or until set and spacious golden.
  4. Set aside for 10 minutes to cool slightly. service when salad leaves.

Nutritions of Vegetable frittata

calories: 205.779 calories
calories: 14 grams fat
calories: 4 grams saturated fat
calories: 6 grams carbohydrates
calories: 6 grams sugar
calories: 13 grams protein
calories: 330 milligrams cholesterol
calories: 192.68 milligrams sodium
calories: NutritionInformation

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