Vegetable frittata

Vegetable frittata

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Tasty hot or cold, this frittata is also easily transportable, so it’s perfect for popping into lunch boxes. See notes section for FODMAP diet tip.

The ingredient of Vegetable frittata

  1. Olive oil spray
  2. 1 tablespoon olive oil
  3. 500g frozen stir-fry vegetable mix, thawed (see notes for Low FODMAP substitution)
  4. 6 eggs
  5. 125ml (1/2 cup) milk
  6. Mixed salad leaves, to serve

The instruction how to make Vegetable frittata

  1. Preheat oven to 180u00b0C. Spray a 20cm (base measurement) square cake pan with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Stir-fry the vegetables for 3 minutes or until soft. Transfer to the prepared pan.
  3. Use a balloon whisk to whisk eggs and milk in a bowl until combined. Season with salt and pepper. Pour over the vegetables. Bake for 25-30 minutes or until set and light golden.
  4. Set aside for 10 minutes to cool slightly. Serve with salad leaves.

Nutritions of Vegetable frittata

calories: 205.779 calories
calories: 14 grams fat
calories: 4 grams saturated fat
calories: 6 grams carbohydrates
calories: 6 grams sugar
calories:
calories: 13 grams protein
calories: 330 milligrams cholesterol
calories: 192.68 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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