Vegetable frittata

An easy to make light dish packed with seasonal vegetables

Fresh vegetable frittata recipe
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Lunch
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Lunch

Method

  1. With the cooking spray, lightly oil the baking dishes
  2. Place the onion and other vegetables into the baking dishes and scatter with cheese
  3. Lightly beat the eggs and milk together
  4. Add the self-raising flour and mix well ensuring there are no lumps
  5. Pour over the vegetables
  6. Sprinkle with pepper and bake at  200°C for 30-35 minutes or until golden brown and set
  7. Serve hot or cold
  • 1 
    spray-on cooking oil
  • 1 
    onion, finely chopped
  • 1 1/2 cups
    seasonal vegetables, finely sliced or chopped
  • 1/4 cup
    cheese, grated
  • 2 tbsp
    parmesan cheese
  • 3 
    eggs
  • ½ cup
    milk, reduced fat
  • ½ cup
    flour, self-raising
  •  
    freshly ground pepper, to taste
Per serve
  • Energy
    687kJ
  • Total Fat
    7.5g
  • Saturated Fat
    2.2g
  • Total Carbohydrate
    13g
  • Total Fat
    2.4g
  • Sodium
    128mg

Method

  1. With the cooking spray, lightly oil the baking dishes
  2. Place the onion and other vegetables into the baking dishes and scatter with cheese
  3. Lightly beat the eggs and milk together
  4. Add the self-raising flour and mix well ensuring there are no lumps
  5. Pour over the vegetables
  6. Sprinkle with pepper and bake at  200°C for 30-35 minutes or until golden brown and set
  7. Serve hot or cold