Oven-baked Red Pepper and Tomato Frittata

By The Diabetes Cookbook

An easy way to cook this simple vegetable and egg dish. Makes 2 servings.

Prep time: 15 mins.
Cook time: 30 mins.

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 red peppers, seeded and finely chopped or sliced
salt and freshly ground black pepper
pinch of paprika
4 tomatoes, skinned, seeded, and flesh chopped
1oz (25g) bunch of chives, finely chopped
4 large eggs, lightly beaten

Directions

1 Preheat the oven to 350ºF (180ºC). Heat the oil in a medium non-stick frying pan, add the onion and red peppers, and cook for 5–8 minutes until soft. Season with salt and pepper, add the paprika, and stir.

2 Transfer the cooked vegetables to a heatproof dish and stir in the tomatoes and chives. Add the eggs and mix gently, then place in the oven for 20–30 minutes until risen and golden.

3 Allow to cool for a few minutes before serving. A simple green salad makes a good accompaniment.

Cook’s Tip
Swap herbs to suit the seasons and add a pinch of red pepper flakes to heat
things up.

Statistics per serving:
Energy 336cals/1,402kJ
Carbohydrate 22g
Sugar 19g
Fiber 0.5g
Fat 20g
Saturated fat 5g
Sodium 0.12g

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