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One-pan kumara, spinach and feta frittata

One-pan kumara, spinach and feta frittata

Easy one-dish kumara, spinach and feta frittata, a delicious high protein brunch with a vegan option
Serves: 4
Time to make: 1 hr 30 mins
( Hands-on time: 15 mins )


Make it vegan: Replace the eggs and milk with 1½ cups chickpea flour and 1¾ cups water, thoroughly combined. Use Angel Food feta or Savour Casheta cashew cheese.

HFG tip

Make vinaigrette with 2 parts lemon juice or balsamic vinegar to 1 part olive oil.

Enjoy any leftover frittata for lunch, heated or cold, during the week.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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Photographer: Mark O'Meara

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