Baked vegetable frittata

Baked vegetable frittata
  • Serves: 4
  • Prep time: Ready in 45-50 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:
      FREE

Bursting with robust flavours, this Italian dish is perfect for loading up your lunchbox.

ingredients

  • Low calorie cooking spray
  • 8 spring onions, finely sliced
  • 2 garlic cloves, peeled and crushed
  • 1 red chilli, deseeded and finely chopped
  • 6 tbsp drained and finely chopped bottled roasted red peppers
  • 200g can sweetcorn kernels, drained
  • 200g fresh or frozen peas
  • 6 eggs, beaten
  • 4 tbsp finely chopped fresh flat-leaf parsley
  • 250g cooked macaroni
  • Salt and freshly ground black pepper

method

  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Spray a medium-sized ovenproof flan or pie dish with low calorie cooking spray.
  2. Place all the ingredients in a large bowl and mix to combine. Season well and transfer to the dish.
  3. Place in the oven and bake for 25-40 minutes or until the eggs have set and the frittata is golden brown.
  4. Remove from the oven and stand for 15-20 minutes. Cut into wedges and serve with a crisp green salad.

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