Breakfast frittataReviewed by our expert panel
(at time of publication)
- 3 medium potatoes
- 6 eggs
- 4 tablespoons skim milk
- cooking spray oil
- 1 cup sliced mushrooms
- 1 onion, sliced
- 1 cup frozen peas or sweet corn
- lemon pepper seasoning to taste
- ½ cup grated edam cheese
1 Slice the potatoes and cook until tender. Drain and cool slightly.
2 Beat the eggs together with the milk.
3 Cook the mushrooms and onion in a little spray oil.
4 Add to the eggs with the potatoes and peas or corn. Add lemon pepper seasoning and cheese, toss to coat the vegetables evenly.
5 Spoon into a lightly greased ovenproof dish. Bake at 190°C for 25-30 minutes, until the eggs are set. Cut into wedges and serve with a salad.
Nutrition Info (per serve)
Total fat 17.3g
–Saturated fat 8.1g
Dietary fibre 4.2g
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