Tomato olive and feta frittata
CSIRO Total Wellbeing Diet
Breakfast & Brunch
2 peopleServes
2
2
| Prep | 5 min | |
| Cook | 15 min |
- Extra virgin olive oil, 2 teaspoon(s)
- Cherry tomatoes, ½ x 250g punnet(s), halved
- Roasted red capsicum, ¼ cup(s), sliced
- Olives, any type, drained, 20 olive(s), halved
- Feta cheese, reduced fat, 80 g, crumbled
- Eggs, raw, 4 extra large egg(s)
- Milk, low-fat, ¼ cup(s)
- Mixed grain bread, 2 slice(s), toasted
Method
Preheat oven to 200°C (180°C fan forced).
Heat olive oil in a small, oven-proof frypan over medium-high heat. Add cherry tomatoes and cook, stirring, for 2-3 minutes or until lightly golden. Sprinkle over roast capsicum, olives and feta.
Whisk together eggs and milk in a jug, and pour over the vegetables and feta.
Transfer to the oven and bake for 8-10 minutes or until golden brown. Remove from oven and slice in half to make 2 serves.
Serve frittata with 1 slice of toast.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 1 |
| Fruit | 1 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 529 |
| Protein | 28.9 g |
| Total fat | 33.7 g |
| - Saturated fat | 9.7 g |
| Total carbohydrates | 24.1 g |
| - Total sugars | 5.4 g |
| Fibre | 5 g |
| Sodium | 1161 mg |