Bubble and squeak frittata

Serves: 4

Time to make: 30 mins

Total cost: $14.40 / $3.60 per serve

(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
oil spray
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

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.

Nutrition Info (per serve)

Kilojoules 1490kJ

Calories 356cal

Protein 26g

Total fat 20g

–Saturated fat 5g

Carbohydrates 20g

–Sugars 6g

Dietary fibre 4g

Sodium 200mg

Calcium 90mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.