Fresh vegetable frittata

Current rating: 3 (2 ratings)
Serves 6
Prep 15
Cook 50
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 sweet potato (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 sweet potato (kumara) into boiling water and cook until soft. Drain water and place all the vegetables in a large bowl.
  2. Combine eggs, 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.

Tips

  • If shallots are unavailable, one brown, white or red spanish onion can be used as an alternative.

Nutrition Information