Frittata
Any leftovers just can be reheated the next day. We like to add a crumble of feta (approximately 10g), which you can do too if desired.
2
Serves
323
Calories
35.1g
Protein
370g
Serving Size
Ingredients
- 4 eggs
- 4 egg whites
- ¼ chorizo sausages, diced
- 1/3 cup low fat milk
- 2 spring onions (scallions) chopped
- 4 cherry tomatoes, halve quartered
- 2 tbsp. Roasted capsicum strips (we used from jar)
- ¼ onion, sliced
- 1 tsp. wholegrain mustard
- Sprinkle Garlic Powder
- Sprinkle oregano dried
- Squirt of cooking spray
- S & P to taste
Method
- 1Preheat oven to 180C (350F)
- 2In a small non-stick frypan spray with cooking spray and sauté onion and chorizo on med heat until the onion has softened, around 5 mins, do not burn. Take off and set aside.
- 3In a large bowl combine the eggs and egg whites, milk, garlic powder, oregano, and mustard with a whisk, season with salt and pepper.
- 4You can use either 2 individual oven proof dishes or 1 small dish for 2. Layout the onion and chorizo mixture on the bottom, evenly place the cherry tomatoes, and pour the egg mixture evenly. Layout the capsicum strips, don’t worry if they start to sink.
- 5Bake for 35-40 mins, check centre is cooked, may need a little more time depending on oven.
- 6When ready, serve with a relish and a light side salad.