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Tuesday 22 July 2014

3BM Kitchen : Summer Frittata

Summer calls for light dinners loaded with tonnes of goodness and lots of colour. Look no further than my latest obsession ... this colour-popping vegetable frittata! I stumbled upon the Eat Yourself Skinny recipe a few weeks back and have been hooked ever since. It's takes minutes to cook and is seriously tasty!

Prepare to drool...


  • 1 Tbsp olive oil 
  • 2 cloves garlic
  • Minced 1 small onion
  • Chopped 1/2 red pepper
  • Chopped 1/2 green pepper
  • Grated 1/2 courgette
  • Shredded 1/2 cup broccoli florets 
  • 1/4 cup sun-dried tomatoes
  • Chopped 2 eggs 5 egg whites 
  • 1/4 cup Parmesan cheese 
  • 1 tsp. dried oregano 
  • 1/4 tsp. red pepper flakes 
  • 1/2 tsp. pepper 
  • Pinch of sea salt

Cooking Steps:

1. Preheat your oven to 200 degrees. Grab a large pan and whack the hob up to a medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until soft and lightly golden. 

2. Add in the peppers, courgette, broccoli and sun-dried tomatoes and cook for a couple of minutes and then set aside.

3. Take a large bowl, whisk together eggs, Parmesan cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until light and foamy.

4. Place sauteed veg in a deep dish lightly brushed with oil and pour egg mixture over top, making sure to evenly coat all the veg. Cover loosely with foil and bake in the oven for about 10 minutes.

5. Reduce heat slightly and continue baking for 25 minutes. Check it's ready by inserting a knife into the centre and pulling it out - if it's clean then you're good to go, if it's not then pop it back in to cook for a bit longer...
6. Enjoy!

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