Courgette and Sundried Tomato Frittata
Serve this versatile courgette and sundried tomato frittata for breakfast, lunch or dinner. It's delicious, quick, healthy and easy to make.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 5 medium sized eggs
- 4 tbsp fat free yogurt
- 2 tbsp freshly grated parmesan cheese
- Salt and Pepper to season
- 1 tbsp olive oil
- 1 small onion , thinly sliced
- 2 small sized courgettes (zucchini), sliced and quartered
- 50 g spinach , chopped
- 50 g sun dried tomatoes , from a jar, drained and chopped
- 2 tomatoes , sliced
Preheat the oven to 150c Fan.
Break the eggs into a bowl, add the yogurt and parmesan cheese and beat together well, then season with salt and pepper.
Gently heat the oil in a cast-iron skillet or frying pan
Add the onion and courgette and sauté for about 5 minutes until soft.
Add the spinach and cook down for a further 2 minutes.
Stir in the tomatoes and heat for a further 2 minutes and then remove from the heat.
Pour the egg mixture into the pan and distribute it around to cover all the vegetables.
Arrange the sliced tomatoes around the pan.
Place the skillet in the oven and bake the frittata until golden for about 15 to 20 minutes.
Serve hot or at room temperature. The frittata will keep for 2 - 3 days in the refrigerator.
To add some carbs to this recipe I added some slices of focaccia from my focaccia recipe but they are not included in the nutrition label.
Calories: 213kcal | Carbohydrates: 16.3g | Protein: 14.2g | Fat: 11.2g | Saturated Fat: 3.5g | Cholesterol: 205.1mg | Sodium: 655.2mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1100IU | Vitamin C: 49.5mg | Calcium: 200mg | Iron: 3.1mg