Courgette & Tomato Frittata with Side Salad & Sweet Potato Chips


Serves 1
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 7 mins
Cooking time: 20 mins
Post workout meal
Family friendly

Allergy Information:
Use allergy free if required*


1 tsp olive oil

2 whole egg

0.5 courgette

1 tomatoes

15 ml low fat milk

1 pinch black pepper

100 g frozen sweet potatoes

1 handful mixed leaves

8 cherry tomatoes

5 slices cucumber

0.5 bell pepper

0.5 red onion


1. Pre-heat the oven to 200°C (fan 180°C/gas mark 6).
2. Cook sweet potato chips for approx 20 mins.
3. Preheat the grill.
4. Grate the courgette and chop the tomatoes.
5. Heat the olive oil in a non-stick frying pan. Add the courgette and tomatoes and cook on the hob for 3-4 minutes, stirring often, until soft. Spread out over the base of the frying pan.
6. Beat the eggs and milk together and pour into the frying pan. Cook over medium-low heat for 4-5 minutes to set the base, then transfer to the grill to set the surface for about 2-3 minutes. Remove from the heat and let the frittata cool for 3-4 minutes.
7. Serve with side salad (Mixed salad leaves, chopped tomatoes, cucumber, peppers and onion).

Take care not to cook over high heat, or else the base could brown too much before the middle of the frittata is cooked

Serve and Enjoy.