Mixed Pepper Frittata

Mixed Pepper Frittata

Preparation time: 10 minutes
Cooking time: 15 minutes
313 kcal/11.2g fat/3.3% fat per serving
Serves: 4
Ingredients

2 tbsp olive oil
1 onion, sliced
1 red pepper, deseeded and finely diced
1 yellow pepper, deseeded and finely diced
1 medium courgette, quartered and thinly sliced
150g potatoes, quartered and boiled until tender
Salt and freshly ground black pepper
4 Medium Eggs, beaten
2 Medium Eggs, whites separated
Instructions
Heat the oil in a large, non-stick frying pan and fry the onion gently for 2-3 minutes or until softened. Add the raw vegetables, season well and fry for 4-5 minutes until softened. Stir in the cooked potatoes.
Preheat the grill to medium. Mix together the 4 whole eggs. Whisk the egg whites until they form soft peaks and fold into the egg mixture. Pour the egg mixture into the pan with the vegetables. Cook gently for 3-4 minutes until the eggs are nearly set. Place the frying pan under the preheated grill and cook until completely set.
Serve, cut into wedges, either hot or cold with Ciabatta Bread and a green salad.

Tip:Stir 2 tbsp sun-dried tomato paste or 2 tbsp pesto into the beaten eggs and add some chopped ham or chopped grilled bacon to the mixture in step 2.