Serves 2
Per serving: 308 calories, 20g fat, 9g carbs, 23g protein

5 eggs
30g grated Cheddar cheese or Parmesan (or use dairy free cheese if preferred)
10 fresh mint leaves, finely chopped
a pinch of sea salt and pepper
a pinch of garlic powder
1 tsp ghee or coconut oil
50g bell pepper (any colour), finely diced
100g Tenderstem broccoli
4 cherry tomatoes, halved

Crack the eggs into a bowl. Add the cheese, mint leaves, salt, pepper and garlic powder and mix well with a fork.

**If you are using a pan with a non-metallic handle, wrap it it foil to protect it during the grill stage – it will still be hot so don’t forget your oven gloves!**
Melt the ghee / oil in a frying pan over a medium heat.
Add the bell pepper and Tenderstem broccoli. Stir and sauté for 4 minutes.
Add the cherry tomatoes. Stir and sauté for 2 minutes.
Add the egg mixture to the pan. Tilt the pan so that the mixture covers the base evenly.
Rearrange the vegetables if required so that they are distributed evenly over the omelette.
Cook for 3-4 minutes.

Transfer the frittata to the oven and finish cooking under a medium grill (approx 8 minutes).

**When you see the top of the frittata is cooked, remove the pan and gently tilt to one side. If any uncooked egg appears, pop it back under the grill for a few more minutes**

Store any leftovers in an airtight container and refrigerate for up to 2 days.