Vegetable-Baked Frittata Paired with Summer Greens

This light and nourishing, vegetarian-friendly frittata is the perfect solution for utilizing leftover vegetables. Perfectly delightful served hot as a dinner meal straight out from the oven or chilled from the fridge as a breakfast, lunch, dinner or even a bite-sized snack!

Required Items

Convert Weights & Measures

• 1 cup cooked asparagus, chopped (alternative choices include Brussels sprouts or green beans)*

• 1 cup pre-cooked roast potatoes, diced*

• 1 cup pre-cooked roast pumpkin, diced*

• 2 full cups of fresh baby spinach, chopped

• ½ cup of grated low-fat cheddar cheese

• ½ cup of spring onions, finely sliced

• 2 garlic cloves, crushed

• ½ teaspoon freshly ground black pepper

• 1 lemon (zest for frittata, juice for salad)

• 1 tablespoon canola oil

• 8 whole eggs

• ¼ cup of grated parmesan

• ¼ cup of basil leaves, coarsely shredded

• Summer Greens

• 200g of either rocket or mesclun mix

• 1 cup sliced cucumber

• 1 punnet halved cherry tomatoes

• Ground black pepper, for serving

Preparation Steps

1 Preheat your oven to 200°C. Mix the first eight ingredients in a large bowl with the zest of a lemon.

2 Over a medium-high flame, heat the oil in a large 23cm oven-safe frying pan. Add the mixed vegetables and stir for 2 minutes.

3 Simultaneously, beat the eggs in a separate bowl. Pour whisked eggs onto the vegetables in the pan. Lower the heat and allow it to cook for about 1-2 minutes or until eggs are close to setting.

4 Add parmesan on top and transfer the pan into your preheated oven for 10-12 minutes until it turns golden and bubbles.

5 Concurrently whip up the summer salad by combining rocket, cucumbers, and tomatoes in a bowl. Sprinkle with the juice from the lemon and season with pepper to taste.

6 Remove the frittata from the oven, sprinkle fresh basil across the top, and divide into four portions. Serve this aromatic dish alongside your fresh summer salad.

Pro-Tip

*A Quick Reminder: If you're using leftovers, the cost per serving will decrease.

Nutritional Information (per serving)

• Calories: 356cal

• Kilojoules: 1490kJ

• Protein: 27g

• Total fat: 20g

• –Saturated fat: 7g

• Carbohydrates: 15g

• –Sugars: 6g

• Dietary fibre: 6g

• Sodium: 400mg

• Calcium: 420mg

• Iron: 4.5mg

Bear in mind that this nutritional breakdown is purely indicative.