Veggie & Parmesan Frittata




287 per portion


1 tsp coconut or avocado oil

120g red bell-pepper, diced

40g green beans, trimmed

2 spring onions, chopped

6 cherry tomatoes, halved

4 eggs

5 egg whites

½ – 1 tsp Italian seasoning

½ tsp sea salt

½ tsp ground black pepper

30g Parmesan cheese, finely grated (use dairy free if preferred)

How To

Preheat oven to 180˚C/350˚F.

Heat the oil in a frying pan over a medium flame. Add the green beans and bell-pepper and fry for 2-3 minutes, stirring occasionally.

Add the cherry tomatoes and spring onions and fry for 2-3 minutes, stirring occasionally.

Crack the eggs and egg whites into a jug. Add the salt, pepper, Italian seasoning and cheese and stir well.

Pour into a medium-sized oven dish. Add the cooked vegetables.

Bake for 35 minutes or until firm in the centre.

Store any leftovers in an airtight container and refrigerate for up to 2 days.

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