Easy Clean Eating Vegetable Frittata
Easy Clean Eating Vegetable Frittata
Ingredients
- 2 tbsp olive oil
- 1 ½ cups mushrooms sliced
- 1 cup red capsicum cut into thin strips
- 1 cup zucchini cut into quarter moons
- 8 eggs
- ¼ cup heavy cream
- ¾ tsp salt
- ¼ tsp pepper
- â…” cup tasty cheese grated
Instructions
- Preheat the oven to 180C.
- Heat the oil in a 10-inch cast iron skillet over medium heat.2 tbsp olive oil
- Add the vegetables. Saute for 6-10 minutes, stirring occasionally, until vegetables are browned and soft, and any extra moisture has sizzled away.1 1/2 cups mushrooms, 1 cup red capsicum, 1 cup zucchini
- Meanwhile, in a large bowl, whisk together the eggs, cream, salt, and pepper.8 eggs, 1/4 cup heavy cream, 3/4 tsp salt, 1/4 tsp pepper
- Pour the egg mixture into the pan and add the cheese. Stir together gently.2/3 cup tasty cheese
- Transfer the pan into the preheated oven immediately. Bake the frittata for 15-20 minutes, until the top is puffy but just set in the center.
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