Servings: 8 | Prep time: 10 mins | Cook time: 20 mins
Nutritional information: (average serve)
- Calories: 188
- Protein: 11g
- Carbs: 3g
- Fat total: 15g
Ingredients:
2 tbsp Olive oil
1 1/2 cups Mushrooms (sliced)
1 cup Bell peppers (cut into thin 1-inch strips)
1 cup Zucchini (cut into quarter moons)
8 large Eggs
1/4 cup Heavy cream
3/4 tsp Sea salt
1/4 tsp Black pepper
2/3 cup Cheddar cheese (shredded)
Method
Step 1
Preheat the oven to 175 degrees C
Step 2
Heat the oil in a 10-inch cast iron skillet over medium heat.
Step 3
Add the vegetables. Sauté for 6-10 minutes, stirring occasionally, until vegetables are browned and soft, and any extra moisture has sizzled away.
Step 4
Meanwhile, in a large bowl, whisk together the eggs, cream, salt, and pepper.
Step 5
Pour the egg mixture into the pan and add the cheese. Stir together gently.
Step 6
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 centre. (Do not over bake or let it brown.) Remove from the oven and let it cool for a few minutes before slicing.