- 2 tsp vegetable oil
- 6 eggs
- 2 tbsp milk
- 4 slices bread (wholemeal if possible)
Swappable or optional
- 2 tomatoes, chopped
- 1 courgette, coarsely grated
- 1 pinch ground black pepper (optional)
You can replace these vegetables with other family favourites, like peas, sweetcorn or a little bit of thinly cut pepper, mushrooms or onion! Or try spinach for a seasonal twist.
Nutritional analysis, per serving (1/4 recipe)
- 923kJ / 222kcal
- 14g protein
- 17.5g carbohydrate, of which 3g sugars
- 11g fat, of which 3g saturates
- 2.5g fibre
- 288mg sodium, equivalent to 0.7g salt
Preheat the grill.
Heat the vegetable oil in a non-stick frying pan. Add the courgette and tomatoes and cook on the hob for 3 to 4 minutes, stirring often, until soft. Spread out over the base of the frying pan.
Beat the eggs and milk together and pour into the frying pan. Cook over a medium-low heat for 4 or 5 minutes to set the base, then transfer to the grill to set the surface – about 3 minutes. Remove from the heat and let the frittata cool for 3 or 4 minutes.
Toast the slices of bread. Slice the frittata into wedges and serve with the toast.