Broccoli and roasted red pepper frittata

Broccoli and roasted red pepper frittata

  • serves 4
  • Easy

This broccoli and roasted red pepper frittata makes for a quick, healthy and delicious midweek meal. It's on the table in just 20 minutes, plus it's low-cal and 5:2 diet-friendly.



  • oil
  • chilli flakes a large pinch
  • roasted red peppers 4 from a jar, sliced
  • long-stem broccoli 300g, halved, blanched for 3 minutes and drained
  • eggs 8, beaten
  • milk 4 tbsp
  • basil a handful of leaves
  • salad to serve


  • Step 1

    Heat 1 tsp oil in an ovenproof frying pan, and add the chilli flakes, peppers and broccoli for a few minutes. Whisk the eggs and milk together, and season well. Add the egg mix, pulling in the sides with a wooden spoon until the edges start to set. Scatter with the basil, and put under a hot grill for 5 minutes until puffed, golden brown and the egg has set. Serve with a salad and some more chilli flakes.

Nutritional Information

  • Kcals 223
  • Fat 13.9g
  • Saturates 3.6g
  • Carbs 5.5g
  • Fibre 2.6g
  • Protein 17.8g
  • Salt 0.4g