Courgette and sage frittatas with quinoa radish salad
Reviewed by our expert panelServes: 4
Time to make: 45 mins
Hands-on time: 30 mins
Total cost: $20.00 / $5.00 per serve
(at time of publication)
Ingredients
- Frittatas
- oil spray
- 2 cups baby potatoes, cooked, thinly sliced
- 1 courgette, grated
- 6 eggs, beaten, seasoned with salt and pepper
- 12 fresh sage leaves
- Side salad
- 2 cups cooked quinoa
- ½ x 400g can chickpeas in spring water, drained, rinsed
- ¼ cup pine nuts, toasted
- 4 cups mesclun salad mix
- 1 cup cherry tomatoes, quartered
- 2 radishes, finely sliced
- 4 tablespoons light honey mustard salad dressing
Instructions
1 Heat oven to 180°C. Spray a 12-hole muffin tray with oil and line with non-stick baking paper squares or muffin cases.
2 Layer each muffin hole with potatoes and courgette, pour egg mixture over and top with a sage leaf.
3 Bake in oven for 8-12 minutes until egg has set and frittatas are lightly browned. Remove and set aside.
4 Combine salad ingredients in a bowl. Serve 3 frittatas per person with salad on the side.
Variations
Make it gluten free: Check dressing is gluten free.
Nutrition Info (per serve)
-
Calories 394cal
-
Kilojoules 1650kJ
-
Protein 21g
-
Total fat 16g
-
–Saturated fat 3g
-
Carbohydrates 35g
-
–Sugars 8g
-
Dietary fibre 7g
-
Sodium 260mg
-
Calcium 100mg
-
Iron 5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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