Pepper feta and smoked paprika frittata


From Sainsburys magazine June 2010

Low fat cooking spray

1 red pepper (deseeded and cut into chunks)

500gsalad potatoes (cooked and quartered)

2 carrots (peeled and grated)

2 courgettes (grated)

100g frozen peas (defrosted)

2 teaspoons sweet smoked paprika

5 large free range eggs beaten

2 tablespoons dill (chopped or flat leaf parsley)

50g feta cheese (low fat)

Heat the low fat cooking spray in frying pan and preheat the grill, add the potatoes, carrots and courgettes and cook for a further 5 minutes until starting to soften and colour.  Season with sea salt and black pepper.  Stir in the peas and smoked paprika set aside to cool slightly

Whisk the eggs in a large bowl, tip the veg mix and return to the pan.  Scatter the dill or parsely and cook gently until the egg is set.  Finish off the frittata under the hot grill until golden and bubbling.  Serve scattered with

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