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Vegetable Frittata

Vegetable Frittata


8 free range eggs

½ cup milk or cream

Salt & pepper to taste

4 button mushrooms, chopped

1 red capsicum, chopped

I spring onion, sliced

¼ cup flat-leaf parsley, finely chopped

¼ cup grated parmesan cheese



In a large bowl, beat together the eggs and milk or cream until combined.  Add the remaining ingredients and stir until evenly mixed through.  Divide the mixture between 12 large muffin cups (almost to the top) and bake in oven at 160oC on fan forced for about 25-30 mins or until egg is set.  Cool on a wire rack.  Each frittata is 72 calories (based on using full cream milk).