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|
|Healthy Fats & Oils||1|
|Total fat||37.4 g|
|- Saturated fat||12.1 g|
|Total carbohydrates||21.7 g|
|- Total sugars||5.3 g|