Italian fritatta
This large family omelette makes 4 delicious portions. Served with a green salad and bread for a filling tasty vegetarian meal.
Ingredients
-
400g
New potatoes, scrubbed
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11g
1 tbsp olive oil
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200g
Onion, chopped
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160g
1 red pepper, diced
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200g
1 large courgette, diced
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6 medium eggs
-
100ml
Skimmed milk
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1 tsp dried mixed herbs
-
150g
Bag Italian style salad leaves
-
60ml
4 tbsp fat free herb dressing
-
200g
4 wholemeal rolls
-
80g
Extra light soft cheese
Special Equipment
N/A
Method
1. Boil the potatoes for 15-20 minutes until tender then thickly slice.
2. Meanwhile, heat the oil in a large frying pan and fry the vegetables for 7-8 minutes until golden, stir in the sliced potatoes.
3. Beat the eggs with the milk and herbs and season to taste. Pour into the pan and cook gently
for 5 minutes, using a spatula to loosen the edges.
4. Place under a preheated grill for 5 minutes to cook the top, making sure it is cooked throughout.
5. Meanwhile toss the salad leaves in the dressing in a large bowl.
6. Halve the rolls and spread with the extra light soft cheese.
7. Cut the omelette into wedges and serve with the rolls and salad.
Nutritional information (typical values per serving):
Calories - 414
Fat - 15 g
Peparation Time - 20 minutes
Cook Time - 20 minutes
Serves - 4
Storage Info - This will keep in the fridge for 2 days but is not suitable for freezing.
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