Cheesy Vegetable Frittata
1/2 cup Oats
1 1/2 Tbsp canola oil
1 medium red onion, peeled and coarsely grated
80g cooked small broccoli florets
150g cooked diced pumpkin
1 Tbsp chopped fresh oregano
salt and pepper to taste
2/3 cup of low fat milk
1 medium tomato thinly sliced
1 cup grated low fat tasty cheese
1. Place Oats onto a flat tray and toast under a preheated grill until golden brown, turning over occasionally. Allow to cool. Heat oil in a heavy based frying pan approx 20cm in diameter. Lightly saute onion and carrot until onion is just tender.
2. Remove pan from heat, place broccoli and pumpkin into pan, sprinkle with oregano, salt, pepper and toasted oats.
3. Beat eggs with milk and pour over mixture in pan. Cook over a gentle heat until eggs are set around the sides and mixture is brown underneath. Place under a pre-heated grill until mixture is set on top.
4. Remove pan from under grill and top with sliced tomato, sprinkle with cheese and place under grill until cheese has melted. Serve hot or cold with a crisp green salad.