

Bubble and squeak frittata
(at time of publication)
Ingredients
- 4 teaspoons olive oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 250g cooked potatoes, diced
- 1 cup diced cooked carrot
- spray oil
- 2 cups sliced cabbage or Brussels sprouts
- 200g lean meat (roast beef or roast chicken), sliced
- pinch of nutmeg
- pinch of paprika
- 7 eggs
- chopped fresh parsley, to garnish
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Heat a large non-stick frying pan with half the oil. Cook onion and garlic until softened.
2 Add potatoes and carrot with the remaining oil, using a little oil spray if necessary. Cook for 3-4 minutes. Add cabbage, pressing down into pan, and a little oil spray. Cook for a few minutes.
3 Add meat. Season with nutmeg and paprika.
4 Beat eggs with a fork and pour into pan. Swirl pan until egg is evenly distributed and the base has begun to set. Keep tilting pan so uncooked egg settles around pan edges. Remove from heat when the base has firmed and the surface is softly set. To brown the top, place frittata under preheated grill for a few minutes.
5 Slice frittata in wedges, garnish with parsley and serve.
Variations
Make it gluten free: Check spices are gluten free.
Nutrition Info (per serve)
-
Calories 356cal
-
Kilojoules 1490kJ
-
Protein 26g
-
Total fat 20g
-
–Saturated fat 5g
-
Carbohydrates 20g
-
–Sugars 6g
-
Dietary fibre 4g
-
Sodium 200mg
-
Calcium 90mg
-
Iron 3.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.