Oven-baked vegetable frittata
- 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)
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
Andrea says: “This was a great cheap and cheerful recipe that we used in our flat from university days.”
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 12.2g
Dietary fibre 3.6g
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