Mediterranean Vegetable Frittata with Sun-Dried Tomatoes

High Protein

A 495-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 6 large eggs
• 2 tbsp milk (any type)
• 1/2 cup (75g) bell peppers, mixed colours, diced
• 1/4 cup (30g) zucchini, diced
• 2 tbsp (10g) red onion, finely chopped
• 2 tbsp (20g) sun-dried tomatoes, oil-packed, drained and chopped
• 1/4 cup (25g) feta cheese, crumbled
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Prep: Preheat your oven to 180°C (350°F). Lightly grease an oven-safe, non-stick frying pan (approximately 8-inch/20cm) or an individual gratin dish for two servings.
2. Heat olive oil in the oven-safe frying pan over medium heat on the hob. Add diced bell peppers, zucchini, and red onion. Sauté for 5-7 minutes until vegetables are tender-crisp. Remove from heat.
3. In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined. Stir in chopped sun-dried tomatoes and half of the crumbled feta cheese.
4. Pour the egg mixture over the cooked vegetables in the pan. Sprinkle the remaining feta cheese over the top.
5. Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown.
6. Alternatively, if you prefer not to use the oven, cover the pan with a lid after pouring the egg mixture and cook on low heat on the hob for 15-20 minutes, or until set.