Courgette and tomato frittatas with avocado, quinoa and radish salad

Author: The Healthy Food Guide TV Series

Photographer: The Healthy Food Guide TV Series

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Try these easy fabulous courgette and tomato frittatas with avocado, quinoa and radish salad. Super simple yet utterly delicious and healthy, perfect make-ahead breakfast, lunch or hearty snack, great for picnics and lunchboxes.

Serves: 4 (3 frittatas per serve)

Time to make: 50 mins

Ingredients

More weights & measures

cooking spray oil
1 cup baby potatoes, cooked, thinly sliced
1 can cherry tomatoes, drained
1 courgettezucchiniX, grated
6 eggs, beaten, seasoned with salt and pepper
½ cup skim milk
½ cup grated parmesan
12 fresh basil leaves, to garnish

Side salad
1 ½ cups cooked white quinoa
1 slice sourdough bread, toasted, cubed
1 avocado, chopped
¼ cup pine nuts, toasted
120g bag salad mix
2 radishes, finely sliced
2 tablespoons coconut balsamic dressing

Instructions

Preheat oven to 180°C. Spray a 12-hole muffin tray with oil and line with non-stick baking paper squares or muffin cases.
Layer each muffin hole with potatoes, tomatoes and courgette. Pour egg mixture over.
Bake in oven for 8-12 minutes until egg has set and frittatas are lightly browned. Remove and set aside. Top with basil leaves.
In a large bowl combine all salad ingredients.
Serve 3 frittatas per person with salad on the side.

Nutrition Info (per serve)

Calories 500cal

Kilojoules 2090kJ

Protein 26g

Total fat 30g

–Saturated fat 7g

Carbohydrates 30g

–Sugars 9g

Dietary fibre 7g

Sodium 290mg

Calcium 290mg

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.

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