Roasted vege frittata with summer salad

Serves: 4
Time to make: 20 mins

Total cost: $ 15.00 / $ 3.50 per serve

(at time of publication)

Ingredients

1 cup chopped cooked asparagus (or Brussels sprouts or green beans)*
1 cup diced cooked roast potato*
1 cup diced cooked roast pumpkin*
2 packed cups baby spinach, chopped
½ cup grated reduced-fat cheddar cheese
½ cup finely sliced spring onion
2 cloves garlic, crushed
½ teaspoon freshly ground black pepper
1 lemon (zest in frittata, juice over salad)
1 tablespoon canola oil
8 eggs
¼ cup parmesan, grated
¼ cup basil leaves, roughly torn
Summer salad
200g rocketarugulaX or mesclun mix
1 cup sliced (in rounds) cucumber
1 punnet cherry tomatoes, halved
black pepper, to serve

Instructions

1 Preheat oven to 200°C. Place first eight ingredients in a large bowl. Add lemon zest and mix well.

2 Heat oil in a large 23cm ovenproof frying pan over medium-high heat. Add mixed vegetables and cook, stirring, for 2 minutes.

3 While vegetables are heating, whisk eggs in another bowl. Pour eggs over vegetables in hot frying pan. Reduce heat to low and cook for a further 1-2 minutes or until eggs have almost set.

4 Sprinkle over parmesan and place pan in hot oven for 10-12 minutes until golden and bubbling.

5 Meanwhile, to make summer salad combine rocket, cucumber and tomatoes in a bowl. Drizzle with lemon juice and season with pepper.

6 Remove frittata from oven, scatter over basil and cut in quarters. Serve with summer salad.

Nutrition Info (per serve)

Kilojoules 1490kJ

Calories 356cal

Protein 27g

Total fat 20g

–Saturated fat 7g

Carbohydrates 15g

–Sugars 6g

Dietary fibre 6g

Sodium 400mg

Calcium 420mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.