Courgette and tomato frittatas with avocado, quinoa and radish salad

Ingredients

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

Units: Metric Imperial (US)

Measurements explained

• 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

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Instructions

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1. Preheat 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, tomatoes and courgette. Pour egg mixture over.
3. Bake in oven for 8-12 minutes until egg has set and frittatas are lightly browned. Remove and set aside. Top with basil leaves.
4. In a large bowl combine all salad ingredients.
5. Serve 3 frittatas per person with salad on the side.

Nutrition info (per serve)

Calories 500 cal

Kilojoules 2090 kJ

Total fat 30 g

Saturated fat 7 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: May 2017

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