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Serves 4
6 spring onions
2 courgettes, cut into 1/2 inch pieces
1 red capsicum, de-seeded & cut into 1cm pieces (pepper)
6 eggs
3 tablespoons of finely chopped mint leaves
1 tablespoon of finely chopped parsley
Salt and ground black pepper
50g cheddar cheese light
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Spray a medium sized non stick pan with olive oil light and place over a high heat.
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Add the spring onions, courgettes and red capsicum, stir fry for 6-8 minutes or until lightly browned or just tender.
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Break the eggs into a bowl, lightly beat in the chopped herbs, season well and pour over the vegetables in the frying pan, turn the heat down to low, cover and cook gently for 12-15 minutes,
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Heat the grill to a medium heat, uncover the frying pan, sprinkle over the cheese and grill for 5 minutes or until the frittata is set on the top and golden.
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Remove from the grill and allow to cool slightly before cutting it into wedges and serving.
Frittata is great served hot or cold. If served with salad or vegetables, this makes a very healthy option. Ideal for lunchboxes!
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