Baked Vegetable Frittata – Slimming World Recipe

baked vegetable frittata

We love to serve this baked vegetable frittata with chunky sweet potato wedges and salad.

Baked Vegetable Frittata

Serves 4
Syn free

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

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Recipe from Slimming World

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