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Rainbow Frittata
This recipe is a great way to use up any leftover vegetables you have in your fridge at the end of the week. Enjoy as is for a veggie packed breakfast, or serve for lunch or dinner with a side salad. For a snack sized variation, check out our rainbow frittata muffin recipe!
4
Serves
Serves of Fruit
(Per Serve)
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 6 eggs
- ½ cup milk, reduced fat
- 160g feta or parmesan cheese, crumbled
- 1 tablespoon flat leaf parsley, chopped
- Cracked black pepper
- 1 tablespoon extra virgin olive oil
- ½ medium onion, diced
- ½ red capsicum, diced
- ½ medium carrot, grated
- ½ medium zucchini, grated
- ½ cup canned sweet corn, drained
- 6 cherry tomatoes, sliced in half
METHOD:
- WHISK the eggs and milk together in a bowl. Add the cheese, parsley and pepper and stir to combine.
- HEAT oil in an oven safe frypan over medium heat. Lightly sauté onion and capsicum for 1-2 minutes, then add carrot, zucchini and corn and cook for 1 minute.
- ADD egg mixture to the vegetables and gently combine the two mixtures.
- DECORATE with cherry tomatoes and cook for 5 minutes until partially cooked through.
- TRANSFER to the oven and for another 5 minutes or until golden brown on top.
- NOTE: if you do not have an oven available, keep the frittata on the stove top and turn down the heat after 5 minutes. Continue cooking on low heat until cooked through. Placing a fry pan lid on top will also help to cook the frittata through.
RECIPE NOTES:
NUTRITION: Per Serving
680
kJ
31g
Fat
19g
Sat. Fat
69g
Carbs
12g
Sugars
7g
Fibre
29g
Protein
1.25g
Salt
NUTRITION: Per 100 grams
43%
kJ
34%
Fat
83%
Sat. Fat
27%
Carbs
12%
Sugars
Fibre
65%
Protein
25%
Salt
