Ingredients
- 1/2 cup vegetables of your choice we used a mix of chopped onions, garlic, aubergines, zucchini, yellow pepper and tomatoes
- 2 eggs
- 4 basil leaves finely chopped
- 2 tbsps full-fat cream
- 1 tsp extra virgin olive oil
- salt & pepper to taste
Servings: small frittata
Instructions
- Drizzle the olive oil in a small pan. Place all the chopped vegetables in the pan and cook on medium heat for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking, in a bowl beat the eggs with the cream, basil, salt and pepper.
- Add the egg mixture to the pan and cook on low-heat for 5 minutes or until the mixture is well set at the bottom.
- Flip over and cook for 2 minutes further.
- Serve warm with a light salad.