Zucchini frittata recipe

Serves 6

Prep - 15 minutes

Cook - 25 minutes

 

4 eggs

4 eggwhites

1⁄4 cup (25 g) grated parmesan

2 tablespoons olive oil

1 clove garlic, crushed

2 small zucchini, grated
2 red capsicums, grilled and peeled (see instructions below), thinly sliced

 

1. Preheat the oven to 200°C. In a medium bowl, whisk together the eggs, eggwhites and parmesan.

2. Heat the oil in a large, ovenproof, non-stick frying pan over medium heat. Add the garlic and cook, until tender, about 1 minute. Add the zucchini and capsicums, then cook for 1 minute. Reduce the heat to low, pour in the egg mixture and cook, until the bottom of the frittata is set, about 3 minutes. Place the frying pan in the oven and bake, until the frittata is set, about 10 minutes. To serve, cut the frittata into wedges.

Nutritional information - 583 kilojoules, 9 g protein, 2 g carbohydrates, 1 g fibre, 11 g total fat, 3 g saturated fat, 129 mg cholesterol, 141 mg sodium

 

Halve or quarter the capsicums, then place under a hot grill, skin side up, until the skins are charred, about 10 minutes. Put the hot capsicums in a plastic bag, then allow to stand until they are cool enough to handle, about 10 minutes. Peel the skins by hand.