I must admit this morning was no different than the others, starting with ‘What should I make for breakfast’ and realizing I have nothing specific in mind. So I started taking out of the fridge everything that made sense at that point. What came out of it? One delicious frittata 😀
Nutrition stats: 200kcal / 24g carbs / 15g fat/ 13g protein
What’s in the fridge Frittata
Servings: 6
Calories: 200kcal
Equipment
- 1 oven proof skillet with lid
Ingredients
- 6 pcs free-range eggs
- 100 ml low-fat milk 1.5%
- 80 g sticks sausages diced
- 50 g mozzarella diced
- 6 pcs small cherry tomatoes
- 1 pc red bell pepper medium sized, thinly sliced
- 2 pcs spring onions only the green parts
- 4 pcs green olives sliced
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Turn the oven to preheat at 190°C.
- Heat up the skillet over medium heat, then add the olive oil and the diced sausages. Stir well for one minute.
- Add the sliced bell pepper and the cherry tomatoes, stir from time to time.
- In a bowl, whisk the eggs, spring onions and the milk, season with salt and pepper to taste, then pour in the skillet over the vegetables and sausages. Turn the heat to low.
- Add on top the diced mozzarella and the sliced olives. Season with freshly ground pepper to taste. Put the lid on and cook for 5 minutes on low heat.
- Take off the lid and insert the skillet in the oven. Cook for 12minutes or until the eggs are firmly set on the top.
- Take out, leave to cool for 2 minutes then serve. Enjoy!
