Satisfying yet light, frittata is fancy for eggs plus available and in-season veggies.
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Roasted Vegetable Frittata
4
Serves
0
Serves of fruit (per serve)
2
Serves of vegetables (per serve)Ingredients
- 1 small sweet potato, peeled and cubed
- 2 small red onions, peeled and sliced into wedges
- 2 small zucchinis, halved length-ways and sliced into pieces
- 2 teaspoons extra virgin olive oil
- 6 eggs
- ¼ cup milk
- Cracked black pepper, to season
- ¼ cup parsley leaves, finely chopped
- 4 garlic cloves, crushed
- 1 long red chilli, deseeded and finely chopped
- 1 cup baby spinach leaves, shredded
Method
- Preheat oven to 180°C.
- Place the sweet potato, red onion and zucchini into a non-stick baking dish and drizzle over the extra virgin olive oil, tossing to coat. Roast for approximately 40 – 45 minutes or until cooked through, turning occasionally. Once cooked, remove from the oven and allow to cool slightly.
- Meanwhile, whisk together the eggs, milk, cracked black pepper, finely chopped parsley, crushed garlic and finely chopped chilli in a bowl. Stir through the shredded baby spinach.
- Pour the egg mixture over the roasted vegetables in the non-stick baking dish and gently mix to evenly distribute the ingredients. Bake for 30 – 35 minutes or until completely set and lightly golden. Allow to cool slightly. To serve, cut frittata into 4 portions.
Recipe Notes
- Serve with a side salad or a handful of fresh rocket.
- Mix up the vegetables used in this recipe to include what you have available and what’s in season – roasted capsicum and pumpkin, as well as peas, corn kernels and halved cherry tomatoes would also work well.
- If possible, choose sweet potato grown locally in the Bundaberg region.
- The frittata could be cut into 8 portions for individual snack size servings.
Satisfying yet light, frittata is fancy for eggs plus available and in-season veggies.
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Nutrition per serving
|
769kJ KJ |
11.8g Protein |
8.8g Fat |
2.3g Saturated Fat |
11.9g Carbs |
7.5g Sugars |
128mg Sodium |
4.6g Fibre |
| 295kJ per 100 g |
4.5g per 100 g |
3.4g per 100 g |
0.9g per 100 g |
4.6g per 100 g |
2.9g per 100 g |
49mg per 100 g |
1.8g per 100 g |
Acknowledgements
Recipe produced in conjunction with Nutrition Australia Qld.