Courgette and Butter Bean Frittata | Slimming & Weight Watchers Friendly

Ingredients

• low-calorie cooking spray
• 1 onion, (peeled and diced)
• 2 garlic cloves, (peeled and crushed)
• 1 large courgette ((approx 180g, sliced))
• 6 medium eggs
• salt and freshly ground black pepper, (to taste)
• 400 g tin butter beans (approx 240g), (drained and rinsed)
• 200 g tinned chopped tomatoes, (drained)
• 2 spring onions, (finely sliced)
• 40 g reduced-fat Cheddar cheese, (finely grated)

Instructions

1. 1

   Spray a frying pan with low-calorie cooking spray, and set on a medium heat. Add the onions and garlic, then fry for 5 minutes.

2. 2

   Add the courgette and cook for a further 5 minutes — the vegetables should be softened and just turning golden brown.

3. 3

   Add the eggs to a bowl and season to taste with salt and pepper, then whisk with a fork.

4. 4

   Add the fried vegetables, butter beans, and tomatoes. Then stir.

5. 5

   Spray the pan with a little more low-calorie cooking spray and set on a medium heat.

6. 6

   Add the egg and vegetables mixture and cook on a medium heat for 5 minutes — until the eggs have almost set, and the bottom is lightly browned.

7. 7

   Sprinkle the spring onion and grated cheese evenly over the top, then put under a pre-heated grill for 3-5 minutes — until the frittata is set on top but still moist in the middle. Then cut into four and serve.