 Preparation Time |
10mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
6 Eggs
2 tbsp Freshly chopped herbs, basil, parsley etc
30g Light cream cheese
30g Reduced fat cheddar
Seasoning
Low cal spray
1 Small leek, finely chopped
1 Small red pepper, finely chopped
6 Cherry tomatoes, halved
Serves 4
0.5 Bites per serving.
Preheat the grill to a high heat.
Crack into a bowl and lightly beat the eggs.
Add the herbs, cream cheese and cheddar to the bowl and season to taste.
Heat the low cal oil in a large ovenproof frying pan over medium-high heat.
And the leek and pepper and cook for about 10 minutes.
Reduce to a low heat and pour the eggs into the pan.
Do not stir the eggs, use a wooden spoon to move the ingredients around and allow the eggs to cook evenly. Cook for about 10 minutes.
Meanwhile, place the tomato halves in an ovenproof dish under the preheated grill.
Cook for about 5 minutes,until the tomatoes are warmed and softened.
When the frittata is softly set and golden underneath, remove the pan from the heat.
Arrange the grilled tomatoes on top of the frittata in the pan.
Place the pan under the grill for a few minutes and cook until the top of the frittata is set and golden.
Serve immediately.
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