Courgette and sage frittatas with quinoa radish salad
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.
Nutrition Info (per serve)
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
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.
Variations
Make it gluten free: Check dressing is gluten free.
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Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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