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    Mixed Pepper Frittata

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    Mixed Pepper Frittata

    Make the most of eggs: they are a source of protein, calcium, zinc and iron and are rich in vitamins A, D, E and B, making them especially suitable for children who need these nutrients to grow. In addition to being good for us, eggs are also tasty and versatile. They are delicious boiled, fried, poached and scrambled or used as an ingredient for a tasty meal.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Ingredients

    • 2 tbsp olive oil
    • 1 onion, sliced
    • 1 red pepper, deseeded and finely diced
    • 1 yellow pepper, deseeded and finely diced
    • 1 medium courgette, quartered and thinly sliced
    • 150g new potatoes, quartered and boiled until tender
    • salt and freshly ground black pepper
    • 4 Waitrose Free Range Medium Eggs, beaten
    • 4 Waitrose Free Range Medium Eggs, whites seperated

    Method

    1. Heat the oil in a large, non-stick frying pan and fry the onion gently for 2-3 minutes or until softened. Add the raw vegetables, season well and fry for 4-5 minutes until softened. Stir in the cooked potatoes.
    2. Preheat the grill to medium. Mix together the 4 whole eggs. Whisk the egg whites until they form soft peaks and fold into the egg mixture. Pour the egg mixture into the pan with the vegetables. Cook gently for 3-4 minutes until the eggs are nearly set. Place the frying pan under the preheated grill and cook until completely set.
    3. Serve, cut into wedges, either hot or cold with Waitrose Ciabatta Bread or Pain Cirque and a green salad.

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    Cook's tips

    Stir 2 tbsp sun-dried tomato paste or 2 tbsp pesto into the beaten eggs and add some chopped ham or chopped grilled bacon to the mixture in step 2.

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    5 stars