Oven-baked vegetable frittata

Author: Healthy Food Guide reader recipe

Photographer: Joanna Wickham

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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

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 420cal

Kilojoules 1760kJ

Protein 37.3g

Total fat 23g

–Saturated fat 12.2g

Carbohydrates 16.4g

–Sugars 7.2g

Dietary fibre 3.6g

Sodium 835mg

Calcium 405mg

Iron 3mg

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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