Load up this frittata with all your favourite vegies.
Ingredients
- 1 tablespoon olive oil
- 500g butternut pumpkin, peeled, deseeded, cut into 1cm cubes
- 2 green zucchini, coarsely chopped
- 6 eggs, lightly whisked
- 125ml (3/4 cup) thickened cream
- 200g feta, crumbled
- 1/4 cup finely shredded fresh basil leaves
- Salt & freshly ground black pepper
- Mixed salad leaves, to serve
Method
- Step 1Preheat grill on high. Heat the oil in a 25cm-diameter (base measurement) non-stick frying pan over high heat. Add the pumpkin and cook, stirring, for 5 minutes or until golden brown and tender. Add the zucchini and cook, stirring, for 2 minutes or until tender.
- Step 2Meanwhile, whisk the egg and cream together in a medium bowl. Add the feta and basil, and season with salt and pepper.
- Step 3Pour the egg mixture evenly over the pumpkin mixture. Reduce heat to low and cook for 7-8 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill.
- Step 4Cut the frittata into wedges and serve immediately with mixed salad leaves, if desired.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1969 kj
Energy
36g
Fat Total
19g
Saturated Fat
3g
Fibre
24g
Protein
392mg
Cholesterol
685.64mg
Sodium
9g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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