Quick vegetable frittata
This is a great way to make leftover cooked vegetables into a whole new meal.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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- Pre-heat oven to 180°C
- Place vegetables in a medium roasting tray and mix with oil
- Roast for approximately 15-20 minutes or until beginning to soften then remove from oven
- Mix the eggs, cheese and milk, pour over the vegetables
- Return to the oven for a further 20 minutes or until the egg has set in the center
Tips:
- Most vegetables will work in this recipe, here are a few other suggestions:
- carrot, eggplant, fennel, kumara, pumpkin, mushrooms.
- You can also use pre-cooked vegetables or thawed frozen vegetables, just skip to pouring the egg mixture over the vegetables in the tray.
- 5 cupsRaw seasonal vegetables, Chopped
- 1 tbspOil
- 6Eggs
- 1 cupGrated cheese
- 1/2 cupMilk
Per serve
- Energy1131
- Total Fat18.5g
- Saturated Fat7.2g
- Total Carbohydrate6.9g
- Sugars3.0g
- Dietary Fibre1.8g
- Protein22.4g
- Sodium349mg
- Pre-heat oven to 180°C
- Place vegetables in a medium roasting tray and mix with oil
- Roast for approximately 15-20 minutes or until beginning to soften then remove from oven
- Mix the eggs, cheese and milk, pour over the vegetables
- Return to the oven for a further 20 minutes or until the egg has set in the center
Tips:
- Most vegetables will work in this recipe, here are a few other suggestions:
- carrot, eggplant, fennel, kumara, pumpkin, mushrooms.
- You can also use pre-cooked vegetables or thawed frozen vegetables, just skip to pouring the egg mixture over the vegetables in the tray.
Ingredients
- 5 cupsRaw seasonal vegetables, Chopped
- 1 tbspOil
- 6Eggs
- 1 cupGrated cheese
- 1/2 cupMilk
Ingredients
- 5 cupsRaw seasonal vegetables, Chopped
- 1 tbspOil
- 6Eggs
- 1 cupGrated cheese
- 1/2 cupMilk
Nutrition Facts
Per serve
- Energy1131
- Total Fat18.5g
- Saturated Fat7.2g
- Total Carbohydrate6.9g
- Sugars3.0g
- Dietary Fibre1.8g
- Protein22.4g
- Sodium349mg
- Pre-heat oven to 180°C
- Place vegetables in a medium roasting tray and mix with oil
- Roast for approximately 15-20 minutes or until beginning to soften then remove from oven
- Mix the eggs, cheese and milk, pour over the vegetables
- Return to the oven for a further 20 minutes or until the egg has set in the center
Tips:
- Most vegetables will work in this recipe, here are a few other suggestions:
- carrot, eggplant, fennel, kumara, pumpkin, mushrooms.
- You can also use pre-cooked vegetables or thawed frozen vegetables, just skip to pouring the egg mixture over the vegetables in the tray.
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