Zippy zucchini frittata
Ingredients
- 2 tbsp Extra virgin olive oil 0.3oz
- 1 medium Zucchini, cut into 3/4 inch cubes 6.9oz
- 1 stalk Celery, medium, thinly sliced 1.4oz
- 2 tsp 1% milk 0.3fl oz
- 2 large Eggs 3.5oz
- 1 dash Black pepper
- 3 tbsp Cheddar cheese, reduced-fat, shredded 0.7oz
- ½ cup Baby spinach 0.3oz
- ¼ cup Basil, fresh, chopped 0.4oz
- 4 slices Whole-grain bread 4.5oz
- 2 pieces Fruit, small, any type 3.5oz
Steps
- Heat olive oil in an 8-inch oven-safe skillet over medium heat. Add zucchini and celery and cook, stirring, for 5 minutes or until softened and light golden. Meanwhile, whisk together milk and eggs in a bowl and season with freshly ground black pepper.
- Reduce the heat to low and pour egg mixture into the pan. Stir gently for 20 seconds, then leave to cook, untouched, for 8 minutes or until the edges have set firm but the top and center are still runny.
- Preheat the oven broiler to high. Sprinkle the cheddar over the egg mixture, then place the pan under the broiler for 2 to 3 minutes or until the cheese is melted and golden and the center is completely set when tested with a knife.
- Stand for 5 minutes, then cut in half and scatter with the combined spinach and basil. Serve each portion with two pieces of toast alongside.