Fresh vegetable frittata

Current rating: 4.4 (9 ratings)
Serves 6
Prep 15
Cook 45
An excellent choice for a light lunch, served with a salad on the side.

Description

An excellent choice for a light lunch, served with a salad on the side.
  • 1 potato, cubed
  • 1 cup kumara, cubed
  • 1 cup baby spinach leaves
  • ½ cup corn kernels
  • 1 bunch asparagus, chopped
  • 2 shallots, chopped
  • 3 eggs
  • ¾ cup soy or dairy milk
  • 2 tbs plain flour
  • ½ cup reduced fat cheese
  • ½ tsp salt (optional)
  • ¼ cup reduced fat cheese, extra

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Place potato and kumara into boiling water and cook until soft. Drain water and place all the vegetables in a large bowl.
  2. Combine eggs, soy or dairy milk, flour, cheese and salt. Stir into vegetables. Place mixture into a lightly greased 23cm pie plate.
  3. Bake in a moderate oven (180°C) for 40 minutes, then sprinkle with extra cheese and place under griller until golden.

Tips

  • If shallots are unavailable, one brown, white or red Spanish onion can be used as an alternative.
  • To create a gluten free frittata, simply substitute the plain flour with gluten free flour, and ensure the milk you use is gluten free.
Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • If shallots are unavailable, one brown, white or red Spanish onion can be used as an alternative.
  • To create a gluten free frittata, simply substitute the plain flour with gluten free flour, and ensure the milk you use is gluten free.
Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information