Ingredients
- 8 eggs
- 50ml milk
- 200g mild cheddar, grated
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1 garlic clove, crushed
- 500g potatoes, peeled, cooked, sliced
Method
- Step 1Preheat oven to 180°C. Beat eggs and milk in a large bowl. Add cheese and season.
- Step 2Heat half the oil in an ovenproof frypan over low heat. Cook onion and garlic, stirring, for 5-6 minutes until soft. Remove and add to the egg mixture with the potato.
- Step 3Wipe pan clean, then return to low heat with remaining oil. Pour in frittata mixture and using a palette knife, gently pull away from sides of the pan, allowing uncooked egg to run to edges. Once cooked around the outside (about 2-3 minutes), transfer pan to the oven and bake for 10-15 minutes until set. Turn out and cool.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1517 kj
Energy
25g
Fat Total
11g
Saturated Fat
2g
Fibre
21g
Protein
316mg
Cholesterol
333.39mg
Sodium
3g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You can vary the filling, using leftover pumpkin or kumara.
Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion and using 1 clove garlic only.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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