Start your weekend right with this classic Italian brunch dish. We’ve packed this frittata – Italy’s answer to the omelette – with nutritious veg, but you can get creative with your own ingredients for this quick and tasty low-carb dish.
Carbs per serving:
1 tbsp olive oil
50ml unsweetened almond milk
50g grated cheese
50g broccoli, chopped
1/2 each of red & yellow peppers
1 tsp each of oregano, thyme, salt & pepper
Preheat the oven to 190°C.
Heat the oil in a medium-sized non-stick frying pan over a moderate heat.
Add the onions, courgette, broccoli and pepper to the hot oil, and fry for 5 minutes or until softened.
Break the eggs into a mixing bowl and whisk with salt, pepper, thyme, oregano, milk and cheese until well combined.
Remove the pan from the heat and transfer the vegetables into a wide, flat ovenproof dish.
Pour the egg mixture over the vegetables and mix slightly to ensure all ingredients are evenly distributed.
Bake for 25 minutes.
Serve immediately or save for later to enjoy cold.
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