Zucchini and sage frittatas with quinoa radish salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• Frittatas
  
• spray oil
  
• 2 cups baby potatoes, cooked, thinly sliced
  
• 1 courgettezucchiniX, grated
  
• 6 eggs, beaten, seasoned with salt and pepper
  
• 12 fresh sage leaves
  
• Side salad
  
• 2 cups cooked quinoa
  
• ½ x 400g can chickpeagarbanzoXsgarbanzosX 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

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Instructions

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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 zucchini/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 394 cal

Kilojoules 1650 kJ

Total fat 16 g

Saturated fat 3 g

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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.

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First published: Feb 2015

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