Tomato olive and feta frittata

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(10)
Breakfast & Brunch|Vegetarian
2 peopleServes
2
Prep   5 min
Cook   15 min
  • 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, 100 g, crumbled
  • Eggs, raw, 4 extra large egg(s)
  • The Complete Dairy High Protein Milk, Light, ¼ cup(s)
  • Burgen bread, any type, 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 & Cereals1
Vegetables1
Fruit1
Dairy1.2
Healthy Fats & Oils1
Indulgences0
Calories563
Protein31.8 g
Total fat37.4 g
- Saturated fat12.1 g
Total carbohydrates21.7 g
- Total sugars5.3 g
Fibre5 g
Sodium1568 mg

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