Roast vegetable frittata
(at time of publication)
- 1 butternut squash (1.4kg), cut into chunks
- ½ cauliflower, cut into florets
- 2 parsnips, sliced
- 1 red onion, sliced
- 1 kumarasweet-potatoX, cut into chunks
- 2 tablespoons dukkah
- 8 eggs, lightly beaten
- ²/³ cup grated parmesan
- ½ cup grated edam cheese
- 250g cottage cheese
- ½ cup trim milk
- 1½ teaspoons ground nutmeg
- spray oil
- ¼ cup chopped fresh parsley
1 Preheat oven to 190°C. In a large ovenproof pan, arrange veges, spray with oil and sprinkle with dukkah. Bake for 30 minutes, turning several times.
2 Meanwhile, in a food processor, blend eggs with cheeses, milk and nutmeg, until smooth. Season with salt and pepper.
3 Lightly spray a large ovenproof dish with oil. Spoon in cooked veges. Pour egg mix over and toss veges lightly to evenly coat. Bake for 25-30 minutes, or until set. Cover with foil if the top becomes too brown during cooking.
4 Serve garnished with parsley.
Make it gluten free: Check dukkah and nutmeg are gluten free.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 6g
Dietary fibre 11g
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