Oven-baked vegetable frittata

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

550g leftover roast vegetables (eg onions, potato, carrot, pumpkin, red capsicum)

150g feta cheese

2 cups chopped spinach or silver beet

5 eggs

250g cottage cheese

salt and pepper

¼ cup grated edam cheese

2 tablespoons parmesan cheese (optional)

Instructions

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1 Preheat oven to 200°C. Have a large baking dish ready, lightly greased.

2 Chop up roast vegetables into bite-sized pieces and add to dish. Cut feta into 2cm pieces. Chop spinach or silver beet and wilt in microwave with a dash of water (this will take approximately 2 minutes), then mix into roast vegetables.

3 Beat eggs and cottage cheese together. Season with salt and pepper. Add feta and egg mixture and stir through vegetables.

4 Sprinkle cheese on top and bake 20-25 minutes until set. Cut into wedges and serve with salad.

Recipe supplied by Healthy Food Guide reader, Andrea Friar

HFG tip

Andrea says: “This was a great cheap and cheerful recipe that we used in our flat from university days.”

Nutrition Info (per serve)

Calories 420 cal

Kilojoules 1760 kJ

Protein 37.3 g

Total fat 23 g

Saturated fat 12.2 g

Carbohydrates 16.4 g

Sugar 7.2 g

Dietary fibre 3.6 g

Sodium 835 mg

Calcium 405 mg

Iron 3 mg

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.