Frittata with red peppers and green beans
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Serves:     people
Notes from Anna

Quick and healthy meal to make at the end of the day and packed with protein, vitamins and minerals. Simply add some granary rolls and a mixed salad for a balanced meal. Any leftovers are delicious cold for lunch the next day.



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  2. Wash, halve and deseed the red pepper. Cut each half into thin ribbons.
  3. Peel and finely slice the shallots. Peel and bash the garlic clove. Top and tail the green beans and rinse under running water.
  4. Warm the oil in a 24cm frying pan. Add the garlic and shallots and sprinkle with a little salt. Cook over a low heat for about 5 minutes until the shallots have softened.
  5. Add the red pepper and continue cooking for about 8 minutes or until it softens. Toss the green beans into the frying pan and cook for a further 5-7 minutes.
  6. Meanwhile, break the eggs into a bowl. Season with a little salt and a generous grinding of black pepper and beat lightly with a fork. Add the parmesan and mix thoroughly.
  7. Pour the egg mixture over the vegetables in the pan and cook for 5-7 minutes over a medium heat.
  8. Put the pan under the hot grill until the frittata is puffed and golden.
  9. Cut into wedges and serve.

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