Tomato olive and feta frittata

Name: Tomato olive and feta frittata
Cuisine: European, Mediterranean, Greek
Ingredients: Olive oil, 2 teaspoon(s); Cherry tomatoes, ½ x 250g punnet(s), halved; Roasted red capsicum, ¼ cup(s), sliced; Olives, any type, drained, 20 olive(s), halved; Feta cheese, reduced fat, 100 g, crumbled; Eggs, raw, 4 extra large egg(s); The Complete Dairy High Protein Milk, Light, ¼ cup(s); seeded bread, any type, 2 slice(s), toasted

5 steps

Meat & Protein 1 Bread & Cereals 1 Vegetables 1 Fruit 1 Dairy 1.2 Healthy Fats & Oils 1 Indulgences 0

Updated at: Fri, 05 Apr 2024 10:14:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories488.4 kcal (24%)

Total Fat31 g (44%)

Carbs23.3 g (9%)

Sugars6 g (7%)

Protein29.7 g (59%)

Sodium1217 mg (61%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 teaspoonolive oil

0.5 x 250gCherry tomatoes

halved

¼ cupred capsicum

Roasted, sliced

20Olives

any type, drained, halved

100gFeta cheese

reduced fat, crumbled

¼ cupMilk

2 sliceseeded bread

any type, toasted

Instructions

Step 1

Preheat oven to 200°C (180°C fan forced).

Step 2

Heat olive oil in a small, oven-proof frypan over medium-high heat. Add cherry tomatoes and cook, stirring, for 2-3 minutes or until lightly golden. Sprinkle over roast capsicum, olives and feta.

Step 3

Whisk together eggs and milk in a jug, and pour over the vegetables and feta.

Step 4

Transfer to the oven and bake for 8-10 minutes or until golden brown. Remove from oven and slice in half to make 2 serves.

Step 5

Serve frittata with 1 slice of toast.