CURRIED RICE AND PEPPER FRITTATA

CURRIED RICE AND PEPPER FRITTATA

Serves 4

1.5 Syns per serving, if using oil

1 tbsp. vegetable oil - 6 Syns
1 onion, finely chopped
3 peppers, deseeded and cut into small chunks
225g cooked rice
1 tsp. curry powder
6 large eggs

Heat a large non-stick frying pan and add the oil. Cook the onion and peppers until they are tender.
Add the rice and curry powder and cook for 1 minute, stirring.
Beat the eggs with some seasoning to taste, then pour into the pan and cook until the eggs have begun to set, shaking the pan to level the surface.
Cover with a baking tray or lid and cook over a gentle heat for about 6-8 minutes, or until the eggs have almost completely set.
Remove the tray/lid and put the pan under a hot grill and cook for a further 2 minutes, until the top is completely set and golden.
Serve, cut into wedges, with a crunchy salad.

Can grate HEX cheese over the top before placing under the grill.