Kristen Papathanasiou is our Accredited Practising Dietitian and an Accredited Sports Dietitian.
Vegetable Frittata
Eggs aren't just for breakfast.
Frittatas are great for when you're pressed for time. Pair it with a fresh salad for a quick and easy meal, or portion it up for a high protein, super-satisfying snack.
Leftover vegetables works well in this dish so get creative!
INGREDIENTS
Makes 3 main meals or 6 snacks
6 whole eggs
Spinach fresh or frozen - if frozen defrost first
Leftover roast potato cut into bite size chunks
1 spring onion roughly chopped
METHOD
1.Pre-heat oven to 180C fan-forced.
2.Lightly whisk eggs into a mixing bowl.
3.Heat a non-stick pan over a medium heat. Once heated, add a Tb of olive oil.
4.Add spinach and onion to egg mixture and mix.
5.Pour mixture into pan. Cook for a minute before adding the potato. This is where you would add any other leftover vegetables (zucchini, leek, sweet potato, capsicum all work well!).
6.Transfer pan into oven and cook for 12 minutes or until eggs have cooked through.
7.Portion into 6 pizza-like slices before serving with greek yoghurt and chilli (optional).
Can also be eaten cold or reheated!
