Create a meal with a some well-chosen staples from the pantry and a few extras!
Ingredients
- 2 cups (250g) frozen chunk-style vegetables
- 125g cherry tomatoes, halved
- 6 eggs
- 1 cup pure cream
- 1/2 cup grated tasty cheese
- 1 tablespoon chopped fresh flat-leaf parsley leaves
Method
- Step 1Preheat oven to 190°C/170°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper.
- Step 2Arrange vegetables and tomato in prepared pan. Whisk eggs, cream, cheese and parsley together in a jug. Season with salt and pepper. Pour over vegetable mixture.
- Step 3Bake for 45 to 50 minutes or until frittata is golden and set (cover pan loosely with foil if over-browning during cooking). Serve.
- Low carb
- Low kilojoule
- Vegetarian
Nutrition
1953 kj
Energy
41.3g
Fat Total
24.3g
Saturated Fat
2.1g
Fibre
17.2g
Protein
386mg
Cholesterol
315mg
Sodium
6.6g
Carbs (total)
All nutrition values are per serve
- Author: Donna Boyle
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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