Courgette and sage frittatas with quinoa radish salad
Serves: 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
- spray oil
- 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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
