Roasted veg­etable frittata

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $3.30 Hands-on time 15 min Cook­ing time 30 min gluten free vegetarian dairy free di­a­betes friendly 400g pota­toes, peeled, thinly

sliced 1 red onion, thinly sliced ½ cup store-bought roasted

cap­sicum strips, drained ¹⁄³ cup oil-free semi-dried

tomato strips ¼ cup thinly sliced basil leaves 50g re­duced-fat feta, crum­bled 4 eggs 2 egg whites ½ cup re­duced-fat milk 2 gar­lic cloves, crushed 100g mixed baby salad leaves 1 Le­banese cu­cum­ber, peeled

into rib­bons 100g crunchy sprout combo 2 ta­ble­spoons lemon juice 2 tea­spoons olive oil 1 Pre­heat oven to 190°C. Grease a 3cm-deep, 19cm x 29cm slice pan. Line pan with bak­ing pa­per, ex­tend­ing 3cm over long sides. 2 Place half the potato and half the onion in pre­pared pan. Top with cap­sicum, toma­toes and half the basil. Top with re­main­ing onion and potato. Sprin­kle with feta and re­main­ing basil. 3 Whisk eggs, egg whites, milk and gar­lic in a jug. Sea­son with cracked black pep­per. Pour into pan. Bake for 30–35 min­utes or un­til golden and just set. Top with ex­tra basil, to serve. 4 Mean­while, com­bine salad leaves, cu­cum­ber, sprouts, juice and olive oil in a large bowl.

Roasted veg­etable frittata

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.