THE FITBUG RECIPE BOOK

Posted 27 July 2010

Summer Vegetable Frittata

Make the most of the summer vegetables which are in season now with this delicious frittata - extremely simple and equally as tasty warm or cold. Use leftovers for lunchboxes or picnics in the park!

Serves 4

Calories per serving: 246

Ingredients:

• 6 large eggs
• 50ml semi skimmed milk
• 100g extra fine asparagus
• 100g frozen peas
• 1 courgette, thinly sliced
• 1 tbsp olive oil
• 1 onion
• handful basil leaves, roughly chopped
• 1 heaped tbsp half fat creme fraiche
• ground black pepper

To Serve:

• 100g washed rocket
• 2 tbsp low calorie mayonnaise
• 2 tbsp low fat natural yoghurt
• Squeeze of fresh lemon
• Black pepper

How to:

• Pre-heat the oven to 200c / gas mark 6. Heat the olive oil in a saucepan and gently saute the onion for 5 minutes until translucent.
• In a separate pan boil some water and blanch the asparagus, courgettes and peas - you'll only need to do so for about a minute. Drain the vegetables, run under cold water until cool, drain again and pat dry with paper towel.
• Beat the eggs with the milk, creme fraiche, a pinch of salt, black pepper and basil leaves. Stir in the cooked onion.
• Grease and line a 20cm (8 inch) square or circular tin. Spoon the vegetables into the tin and distribute evenly. Pour over the egg mixture and bake for 25 minutes until the egg mixture is firm and golden. Allow to cool slightly before cutting into wedges.
• For the dressing - mix together the mayonnaise, yoghurt, lemon juice and black pepper. Serve a wedge of frittata with a pile of rocket and spoonful of lemon dressing.