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Vegetable Frittata

Vegetable Frittata

Serves 4

1 tablespoon polyunsaturated margarine
1 large onion, diced
2 zucchini, sliced
2 large tomatoes, chopped
3 flat mushrooms, sliced
125 g (4 oz) canned corn kernels, no-added-salt, drained
4 eggs, lightly beaten
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1 tablespoon grated Parmesan cheese
freshly ground black pepper

Heat margarine in a non-stick frypan and cook onion, zucchini, tomatoes and mushrooms for 5 minutes or until vegetables are just tender.

Stir in corn, eggs, basil, mint and Parmesan cheese. Season to taste with pepper. Cook over a low heat until just set. Cut into wedges and serve immediately.

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