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Cut this tasty vegetarian frittata into wedges and serve with salad or more vegetables for a main meal.


Servings

6

Total time

50 minutes


Ingredients

  • 1 aubergine (medium, large, sliced)
  • 1 courgette (medium, sliced lengthways)
  • 10 spray cooking spray (calorie controlled)
  • 1 onion s (medium, finely chopped)
  • 1 clove(s) Garlic crushed
  • 225 g peppers (all types roasted, in brine, drained)
  • 6 raw egg (medium, whole, raw)
  • 4 tablespoons skimmed milk
  • 2 teaspoons oregano (level, dry)
  • ¼ teaspoons salt (or to taste)
  • ¼ teaspoons black pepper


Method

  1. Preheat the grill. Arrange the slices of aubergine and courgette on the grill rack. Coat lightly with low fat cooking spray. Grill each side for about 3 minutes. Alternatively cook them in a char-grill pan.
  2. Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4 minutes, stirring often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
  3. Spray a 23cm (9 inch) round baking dish with low fat cooking spray. Add a layer of half the aubergines, half the peppers, then all the courgette, sprinkling each layer with some of the onion and garlic mixture. Repeat with remaining peppers and aubergine.
  4. Beat the eggs, milk and herbs together. Season with salt and pepper. Pour over the vegetables. Bake in the oven for 25 minutes, until set and golden brown. Serve warm or cold, sliced into wedges.
  5. Meanwhile, spray a non-stick frying pan with low fat cooking spray and add the onion and garlic. Cook for 3-4 minutes, stirring often. Remove from the heat. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
  6. View the recipe instructions at www.weightwatchers.com

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