Olive Magazine
Broccoli and roasted red pepper frittata

Broccoli and roasted red pepper frittata

Published: February 18, 2015 at 5:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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.

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal223
fat13.9g
saturates3.6g
carbs5.5g
fibre2.6g
protein17.8g
salt0.4g
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Rustle up this broccoli and red pepper frittata, then check out our green frittata, healthy spinach omelette, vegetable omelette and more healthy lunch recipes.

Ingredients

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

Method

  • 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.

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