Capsicum and Tomato Frittata

Serves: 4

Nutritional Information (per serve)

  • Kcal: 106 kcal
  • Carbs: 3.5g
  • Proteins: 7.6g
  • Energy: 447 kJ
  • Sugar: 4g
  • Fat: 6g
  • Saturated fat (g): 2.2g

Sodium (mg): 69mg

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  • 250 grams Slendier Spaghetti
  • 1 Small brown Onion thinly sliced
  • 1 Small red capsicum thinly sliced
  • 1 Small yellow capsicum thinly sliced
  • 2 Medium size tomatoes chopped coarsely
  • 3 Eggs whisked
  • 1 teaspoon(s) Olive oil
  • ½ cup(s) Finely chopped parsley
  • 1 Olive oil spray


  1. Preheat oven to 180°. Spray pie dish with olive oil spray and set aside
  2. Prepare Slendier Spaghetti as per instructions on the pack and set aside
  3. In a non stick pan add olive oil and gently heat; add chopped tomatoes, onion, capsicum and cook for 8-10 minutes over a low heat, stirring occasionally
  4. Remove from heat once thickened and set aside
  5. In a large bowl add prepared Slendier spaghetti, whisked eggs and tomato and capsicum mixture. Add parsley and stir to combine
  6. Pour into prepared pie dish and bake at 180° for 10-15 minutes or until set

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