Pick n Mix Frittata

How many vegetables can you get into a frittata??

4 portions:

Bunch of Spring onions chopped
100g Roasted Red Peppers (in brine, 1/2 syn per 25g), sliced
12 Cherry tomatoes, halved
Half cup frozen peas
Half small tin sweetcorn
Sliced ham, chopped
6 medium eggs
Salt & pepper
30g grated cheddar (1/4 of healthy A per serving)

– heat a pan sprayed with fry light
– sauté the onion for a couple of minutes then add the peppers, peas and corn (if you like mushrooms add at this point)
– meanwhile, lightly beat the eggs with salt and pepper and some water (about 1/3 cup)
– pour into the pan and leave to set on the bottom
– when set on bottom, put under a hot grill for about 10 mins to set completely, adding the grated cheese about 1 minute before end
– serve with greens


Baked Vegetable Frittata

Baked Vegetable (and smoked salmon) Frittata

Recipe source – Slimming World Magazine issue July 2012

I spotted this recipe last week when flicking though the magazine and it caught my eye for 2 reasons, 1. because I had a bag of macaroni in the cupboard I’d been meaning to use for so long I wasn’t sure it was still in date, and 2. I’m not a huge fan of egg based dishes and fancied trying something new! the added bonus is it is Syn Free!

My husband being the protein junkie that he is insisted some meat went into it (as if the 6 eggs wasn’t enough protein) and a quick fridge rummage threw up a small pack of smoked salmon – perfect!


The recipe called for spring onions, I had none so softened a red onion with the garlic, using fry light.


I roughly sliced the smoked salmon and added it to the beaten eggs along with sweetcorn, peas, roasted pepper (not from a jar, did this myself while pasta cooking using the gas burner on hob), chilli, the cooked macaroni and salt and pepper


It took 45 mins in the oven at 160 (fan) and I served it with spicy sweet potato wedges last night, and left overs today with green salad.

I will make this again, but with about half the amount of pasta.