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healthy living

Vegetable Frittata

Vegetable Frittata

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  • 1 tablespoon polyunsaturated margarine
  • 1 large onion, diced
  • 2 zucchini, sliced
  • 2 large tomatoes, chopped
  • 3 flat mushrooms, sliced
  • 125 g (4 oz) canned corn kernels, no-added-salt, drained
  • 4 eggs, lightly beaten
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon grated Parmesan cheese
  • freshly ground black pepper

Heat margarine in a non-stick frypan and cook onion, zucchini, tomatoes and mushrooms for 5 minutes or until vegetables are just tender. Stir in corn, eggs, basil, mint and Parmesan cheese. Season to taste with pepper. Cook over a low heat until just set. Cut into wedges and serve immediately.