Roasted vegetable frittata
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$3.30 per serve
(at time of publication)
Full ingredients list:
400g potatoes, peeled, thinly sliced
1 red onion, thinly sliced
1/2 cup store-bought roasted capsicum strips, drained
1/3 cup oil-free semi-dried tomato strips
1/4 cup thinly sliced basil leaves
50g reduced-fat feta, crumbled
2 egg whites
1/2 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
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 190°C. Grease a 3cm-deep, 19cm x 29cm slice pan. Line pan with baking paper, extending 3cm over long sides.
Step 2Place 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.
Step 3Whisk 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.
Step 4Meanwhile, combine salad leaves, cucumber, sprouts, juice and olive oil in a large bowl.
About this recipe
First published: August 2016