Recipe: Week 4 : Day 3

Veggie Frittata

Serves 4 : Very easy : Very quick
Ingredients
8 eggs, separated
200gm butternut
300gm sweet potato
150gm broccoli florets
125gm mushrooms
2 zucchini
1 small onion
2 Tblsp chopped parsley
Method
Clean, peel and chop all the vegetables.
Steam, boil or microwave the vegetables until tender.
Beat the egg whites until stiff.
Fold in the egg yolks and parsley, and season to taste.
Spray a large frying pan with cooking spray, and place over medium heat.
Transfer the cooked vegetables to the pan.
Pour the egg and parsley mix over the vegetables.
Cook for about 5 mins, until the underside is browned.
Place under the grill (set fairly low) and brown.
Serve with a green salad.
Watch that the grill is not too hot – you can see from the photo that my frittata caught a little (okay, burnt!)
You don’t have to separate the eggs. Just cook the same way, and when the underside is browned and the upperside is set but still shiny, put under the grill to finish off.
If you do decide to go with the mock soufflé method, be prepared for it to ‘fall’ when you cut it.