PREP TIME – 10 MIN
PORTION SIZE – 1
This recipe is easy and versatile in the combination of vegetables you wish you use. Let your personal palate be your guide.
- 1 orange bell pepper
- 1 red bell pepper
- 1 courgette
- 1 cup of asparagus
- 1 cup of mushrooms
- 1 tbsp of basil
Preheat oven to 180c (350F).
Beat the 3 eggs together in a bowl, beat in your herbs and some salt and pepper and then add the mixture to an oven proof dish (make sure the dish is non-stick, or grease it/line it with grease proof paper first to make sure your frittata doesn’t stick to the bottom of the pan). Make sure the eggs cover the bottom of the pan – around 1-2cm thickness.
Chop your vegetables into thin slices and arrange them in the egg mixture.
Put in the oven for around 30 minutes. When the frittata is ready it should be turning a golden-brown color.
This recipe was found on www.ibdrelief.com