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| Prep | 5 min | |
| Cook | 15 min |
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 | 1.2 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 563 |
| Protein | 31.8 g |
| Total fat | 37.4 g |
| - Saturated fat | 12.1 g |
| Total carbohydrates | 21.7 g |
| - Total sugars | 5.3 g |
| Fibre | 5 g |
| Sodium | 1568 mg |
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