Minted Pea and Vegetable Frittata

Serves	2
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Side Dish, Snack, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party, Easter, Valentines day
Region	Italian
By author	Karen S Burns-Booth

A frittata is an Italian "open" omelette, and this recipe makes good use of my hen's free-range eggs, as well as being a delicious low-calorie 5:2 diet recipe for fast days, This recipe makes two portions and each portion is only 200 calories per generous serving. The fresh mint is a perfect partner for the peas, and the addition of new potatoes adds fibre and helps to make you feel full for longer! Serve this with fresh rocket leaves for an extra 2 calories if you wish!

Ingredients

Fry Light - Extra Virgin Olive Oil Spray, 4 sprays
1 small red onion, peeled and finely diced
2 cloves of garlic, peeled and finely minced
100g cooked new potatoes (cut into small dice)
1 large tomato (cut into small pieces)
2 tablespoons cooked peas (fresh or frozen)
1 tablespoon fresh mint leaves (finely chopped and small sprig for garnish)
2 medium free-range eggs (beaten)
salt and freshly ground black pepper

Note

A frittata is an Italian "open" omelette, and this recipe makes good use of my hen's free-range eggs, as well as being a delicious low-calorie 5:2 diet recipe for fast days, This recipe makes two portions and each portion is only 200 calories per generous serving. The fresh mint is a perfect partner for the peas, and the addition of new potatoes adds fibre and helps make you feel full for longer! Serve this with fresh rocket leaves for an extra 2 calories if you wish!

Directions

Step 1	Heat a non-stick, oven proof frying pan with the low-fat spray and fry the onion and garlic until it begins to soften and is opaque but not brown. Add the potatoes and cook for a further 5 minutes. Add the chopped tomato and the peas for the last 2 or 3 minutes of cooking. Spoon the mixture into a bowl to cool slightly.
Step 2	Add the beaten eggs to the vegetable mixture in the bowl and beat them in well; season with salt and lots of freshly ground pepper, before adding the chopped fresh mint leaves to the mixture.
Step 3	Put the frying pan back on to the heat and pour the egg mixture into the pan; cook over a medium heat for 6 to 8 minutes, or until the frittata is set, but with a slight wobble in the middle.
Step 4	Take the frying pan off the heat and put it under a pre-heated grill until the top of the frittata is puffed up and golden. Gently ease around the edges with a knife to loosen the frittata. Place a plate on top of the frying pan, and then flip the pan over so the frittata slides out. Leave it to cool for a few minutes before slicing. You can also eat this warm - but be careful that it has cooled sufficiently so it slices evenly and cleanly.