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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This appetizing, low-FODMAP frittata tastes great cold, too, so is ideal for packed lunches the next day.
1 Preheat oven to 160°C. Line a 16 x 26cm (base measurement) baking dish with baking paper.
2 Heat oil in a large, non-stick frying pan over medium-high heat. Add spring onion and cook, stirring, for 3–4 minutes or until softened. Add sweet potato and courgette and cook, stirring, for 2–3 minutes or until tender. Add silverbeet and lemon rind and cook, stirring, for 3 minutes or until sliverbeet has just wilted. Remove pan from heat.
3 Place eggs, milk, dill and cheese in a large mixing bowl, whisking to combine. Transfer vegetable mixture into bowl and season with freshly ground black pepper. Transfer mixture to prepared dish, ensuring vegies are evenly distributed.
4 Bake for 25–30 minutes or until golden and set. Stand for 10 minutes. Garnish with extra dill and serve with salad leaves.
Calories 274 cal
Kilojoules 1146 kJ
Total fat 16.1 g
Saturated fat 4.6 g
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