Roasted vegetable frittata

Ingredients

Quantities are for one serving. The weekly planner scales them automatically.

• 3 eggs
• 1/2 zucchini
• 1/2 pepper
• 1/2 onion
• 1/4 cup cheese

Method

1. Roast vegetables15 min · 200°C oven

   Dice zucchini, pepper and onion and roast on an ovenproof tray until softened.

2. Add eggs2 min · No heat

   Beat eggs, stir vegetables into an ovenproof dish and pour eggs over; scatter cheese on top.

3. Bake15–18 min · 180°C oven

   Bake until the centre is set and reaches 71°C (160°F). Rest 5 minutes before slicing.