Pepper and Feta Frittata / High Protein / Eggs

This is a great stand-by for using up any leftovers. Vary the vegetables according to what you have. Well seasoned, cold frittata is also an ideal dish to include in picnics and packed lunches. 

Preparation Time:   20 minutes 
Cooking:                      20 minutes 
Serves:                          2 

2 tbsp olive oil 
1 small red and 1 small yellow pepper, deseeded and sliced
1 small onion, chopped 
1 new potato, cooked and cubed 
50g feta or other cheese 
25g pitted black or green olives 
4 eggs, beaten
Seasoning

1. Add olive oil in a 20cm non-stick pan, then add the onion and peppers and cook gently for about 10 minutes until tender. Add the potato cubes and heat through.
2. Sprinkle over the cheese and olives, then pour over the beaten eggs. Continue cooking, without stirring over a low to medium heat for 2-3 minutes until the eggs are just firm in the centre. 
3. Meanwhile, preheat the grill to medium, place the frying pan under the grill (make sure the handle is not directly under the heat) and cook the frittata for a further 5 minutes until cooked on top. 
4. Cut the frittata into large wedges and sprinkle with freshly ground black pepper. Serve with a crisp green salad and vinaigrette dressing. 

417 calories per serving. Fibre 3g  Carb 14g, Fat 33g  Saturated Fat 9g,  Protein 18g  Salt 2.06g