Ideal as a low calorie meal for two, this vegetarian frittata recipe is a tasty and filling alternative to omelettes.
This version uses onion and carrot as the filling but almost anything that can be stir-fried could be included.
As written here this recipe should be gluten free.
I try different variations on this theme quite often, some more succesful than others, but this version is always reliable.
With any recipe that calls for cheese it is necessary to check the the cheese is not made with animal derived rennet.
The Vegetarian Society has great advice on the subject.
Do try it for yourself.
To make 2 servings
30ml Semi-skimmed Milk
1 Carrot, peeled and chopped
1 small White Onion, chopped
60g Cheddar Cheese, grated
5ml Olive Oil
5ml fresh Parsley, chopped
Salt & Pepper to taste
Less than 245 KCal per serving
Break the eggs into a bowl and add the milk, parsley, salt and pepper then beat them together until you have a nice even mixture. I take it easy with the salt but like alot of pepper.
Heat the oil in a small frying pan (skillet)and cook the onion and carrot until they are just tender but still crisp. Pour the egg mixture over the vegetables and top off with the grated cheese.
Keep the heat low and let the mixture cook for 5 minute or so. The cheese should melt into the egg mixture. You can either continue to cook the frittata until the egg mixture has set or do what I do, put the pan under the grill until the top is starting to brown.
However you decide to finish the cooking, when the mixture has set turn the frittata out onto a plate and cut it into segments for serving. Serve immediately.