Quick vege frittata with pesto
- spray olive oil
- 2 cloves garlic, crushed
- 3 cups mixed frozen vegetables (eg, corn, beans, peas, broccoli)
- 3 cups baby spinach
- 2 spring onions, chopped
- ¼ cup chopped fresh herbs (eg, parsley, coriandercilantroX, chives, oregano)
- cracked black pepper
- ¼ cup grated reduced-fat cheddar
- 4 eggs
- 2 egg whites
- 1-2 tablespoons pesto, to serve
- 2 cups baby rocketarugulaX, to serve (optional)
1 Preheat oven to 180°C. Line an 18cm x 24cm x 4.5cm baking tin or ovenproof dish with baking paper.
2 Spray a large non-stick frying pan with olive oil and set over a medium heat. Add garlic and frozen vegetables and cook for 2-3 minutes, or until veges soften. Add spinach and spring onions. Cook, stirring, for 1-2 minutes, or until wilted. Take pan from heat. Stir through herbs and season with pepper. Set aside to cool.
3 In a large bowl, combine half of the cheese with eggs and extra whites. Add cooled vegetables and whisk to combine. Pour mixture into the prepared tin. Scatter with the remaining cheese and bake for 20-25 minutes, or until golden. Cool frittata in tin.
4 Cut frittata into portions and place in 2 airtight containers. Seal containers with lids and refrigerate overnight. When ready to eat at work, top frittata with pesto and serve with rocket, if desired.
Nutrition Info (per serve)
Total fat 25g
Saturated fat 7g
Dietary fibre 11g
Make it gluten free: Check pesto is gluten free.
The frittata can be reheated the next day or served cold.
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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