Courgette and Butter Bean Frittata
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Prep Time
10 MINS
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Cook Time
20 MINS
- KCals 237
- Carbs 13G
Ingredients
- low-calorie cooking spray
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and crushed
- 1 large courgette (approx 180g, sliced)
- 6 medium eggs
- salt and freshly ground black pepper, to taste
- 400 g tin butter beans (approx 240g), drained and rinsed
- 200 g tinned chopped tomatoes, drained
- 2 spring onions, finely sliced
- 40 g reduced-fat Cheddar cheese, finely grated
Instructions
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Spray a frying pan with low-calorie cooking spray, and set on a medium heat. Add the onions and garlic, then fry for 5 minutes.
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Add the courgette and cook for a further 5 minutes — the vegetables should be softened and just turning golden brown.
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Add the eggs to a bowl and season to taste with salt and pepper, then whisk with a fork.
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Add the fried vegetables, butter beans, and tomatoes. Then stir.
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Spray the pan with a little more low-calorie cooking spray and set on a medium heat.
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Add the egg and vegetables mixture and cook on a medium heat for 5 minutes — until the eggs have almost set, and the bottom is lightly browned.
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Sprinkle the spring onion and grated cheese evenly over the top, then put under a pre-heated grill for 3-5 minutes — until the frittata is set on top but still moist in the middle. Then cut into four and serve.