Vegetable Frittata

If you're looking for a healthy lunch recipe that everyone will love, you need to try this vegetable frittata! Packed with vegetables and great flavours.

by Philadelphia

Ingredients
Method

Ingredients

- 3 Tbs Philadelphia Cream Cheese
- 125 g Wild or chestnut mushrooms
- 4 Potatoes
- 1 Red pepper
- 75 g Spinach
- 100 g Cherry tomatoes
- 8 Eggs
- 1 Courgette
- Salt & Pepper to taste

Method

1

Preheat your grill to medium-high.

2

Spray a non-stick frying pan with a little oil and fry the mushrooms, potatoes, courgettes, red pepper and cherry tomatoes for 5 minutes, stirring frequently, until they turn golden. Set aside in the pan.

3

Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out any excess water in paper towel.

4

Beat the eggs and Philadelphia Original in a large bowl. Add the chopped spinach and whisk together, then season with salt and plenty of black pepper. Pour the mixture into the frying pan over the vegetables and place the pan back on the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top).

5

Place the pan under a grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges.

6

Serve with a crunchy salad for a maximum veggie hit.

Comments & Ratings

More Philadelphia recipes

	3 Tbs	Philadelphia Cream Cheese
	125 g	Wild Or Chestnut Mushrooms
	4	Potatoes
	1	Red Pepper
	75 g	Spinach
	100 g	Cherry Tomatoes
	8	Eggs
	1	Courgette
	0	Salt & Pepper To Taste

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Vegetable Frittata

Ingredients

Method

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5

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Comments & Ratings