Baked Vegetable Frittata

This is a great staple for lunches and this recipe will give you up to six good portions.

Serve it with a salad for a filling lunch. I often put pickles on my salad. The vinegar makes a good dressing and the pickles give it a real bite.

Ingredients

• Low calorie cooking spray

• 8 spring onions, finely sliced

• 2 garlic cloves, peeled and crushed

• 1 red chilli, deseeded and finely chopped

• 6 tbsp drained and finely chopped bottled roasted red peppers

• 200g can sweetcorn kernels, drained

• 200g fresh or frozen peas

• 6 eggs, beaten

• 4 tbsp finely chopped fresh flat-leaf parsley

• 250g cooked macaroni

• Salt and freshly ground black pepper

Method:

1 Preheat the oven to 180°C/160°C Fan/Gas 4. Spray a medium-sized ovenproof flan or pie dish with low calorie cooking spray.

2 Place all the ingredients in a large bowl and mix to combine. Season well and transfer to the dish.

3 Place in the oven and bake for 25-40 minutes or until the eggs have set and the frittata is golden brown.

4 Remove from the oven and stand for 15-20 minutes. Cut into wedges and serve with a crisp green salad

method

1 Preheat the oven to 180°C/160°C Fan/Gas 4. Spray a medium-sized ovenproof flan or pie dish with low calorie cooking spray.

2 Place all the ingredients in a large bowl and mix to combine. Season well and transfer to the dish.

3 Place in the oven and bake for 25-40 minutes or until the eggs have set and the frittata is golden brown.

4 Remove from the oven and stand for 15-20 minutes.