Indian-spiced roasted veg frittata
- 350g baby potatoes, cut into chunks
- 1 large courgette, cut into 1cm-thick rounds
- 1 large red capsicum, cut into 2cm pieces
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 tablespoon olive oil
- 120g baby spinach, plus extra, to serve
- 8 eggs
- ¼ cup lactose-free milk
- 60g feta, crumbled
- 2 tablespoons chopped fresh chives
- 1 long green chilli, deseeded, finely chopped
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place potatoes in a microwave-safe dish. Cover, microwave on high for 3 minutes, or until just tender. Drain well.
2 Place potatoes, courgette and capsicum in a large bowl. Sprinkle with turmeric and garam masala, and drizzle with olive oil. Toss to combine. Arrange on prepared tray and bake for 20 minutes, or until golden and tender.
3 Place spinach in a large heatproof bowl. Cover with boiling water for about 20 seconds, then drain. Refresh under cold running water, squeeze out the excess water and drain. Coarsely chop.
4 Reduce oven temperature to 160°C. Line 16 x 26cm (base measurement) baking tin with baking paper. Whisk eggs and milk together in a large bowl. Stir through feta, spinach, chives and chilli.
5 Arrange the roasted vegetables over the base of the prepared baking tin. Pour over egg mixture and evenly distribute vegetables. Bake for 20 minutes, or until golden and set. Serve the frittata warm or at room temperature, with extra spinach leaves.
Nutrition Info (per serve)
Total fat 17.5g
–Saturated fat 5.5g
Dietary fibre 6.4g
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