Frittatas, quiches

Courgette and sage frittatas with quinoa radish salad

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Serves: 4
Time to make: 45 mins
( Hands-on time: 30 mins )
Total cost: $ 20.00 / $ 5.00 per serve

(at time of publication)


Courgette and sage frittatas with quinoa radish salad

  • Ingredients

  • Nutrition Info.(per serve)

  • 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
  • 1/2 x 400g can chickpeas in spring water, drained, rinsed
  • 1/4 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

  • Nutrition Info

    • Kilojoules 1650kJ

    • Calories 394cal

    • Protein 21g

    • Total fat 16g

    • Saturated fat 3g

    • Carbohydrates 35g

    • Sugars 8g

    • Dietary fibre 7g

    • Sodium 260mg

    • Calcium 100mg

    • Iron 5mg

    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.


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    Variations

    Make it gluten free: Check dressing is gluten free.

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    Author: Rebecca Johnston -
    Photographer: Devin Hart
    First published: Feb 2015
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