Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Italian
Special options: Kid friendly, Low Carb, Vegetarian
Course: Breakfast, Lunch

This veggie frìttata is the perfect light meal. Serve it up for dinner, lunch or even brunch.

INGREDIENTS

2 tablespoons olive oil
4 zucchini, thinly sliced
1 small onion, finely chopped
1 red capsicum, cut into thin strips
1 green capsicum, cut into thin strips
8 large eggs
2 tablespoons chopped parsley
½ cup (40g) grated parmesan
crusty bread, to serve

METHOD

Heat 1 tablespoon of oil in a 23cm heavy-based frying pan on medium. Add zucchini, onion and capsicum. Season to taste and cook for 10 minutes, stirring, until tender. Cool slightly.

Whisk together eggs, parsley and half of parmesan. Add vegetables and stir to combine. Wipe pan and heat remaining oil on medium. Pour in egg mixture, distributing vegetables evenly. Cook frittata for 7 minutes, without stirring, until edge is set but centre is still soft.

Remove from heat, sprinkle with remaining parmesan. Place under a preheated grill and cook for 3 minutes, until golden. Slide frittata onto a serving plate and cut into wedges. Serve with bread.