Easy Veggie Frittata
Easy
4 servings
12 serves of veg
10m preparation
25m cooking
Ingredients
- 2 large potatoes, peel and grate coarsely, then drain and squeeze out excess liquid
- 1 medium onion, diced into 0.5cm pieces
- 1 medium tomato, chopped (or leftover canned tomato)
- 2 cups fresh or frozen mixed vegetables defrosted (eg. red or green capsicum, diced into 0.5cm pieces, sweet corn kernels, peas, baby mushrooms diced into 0.5cm pieces, carrot, grated coarsely)
- 1 teaspoon dried herbs (mixed, oregano, basil, parsley) or 1 tablespoon fresh herbs
- 2 tablespoon olive oil
- 6 eggs
- ½ cup grated low-fat cheddar cheese
- pepper to season
Method
- Brush the non-stick frying pan with oil, over a medium heat cook potato, onion and tomato until potato browns (5-10 minutes). Stir occasionally to prevent potatoes from sticking.
- Remove cooked vegetables to a large bowl and set aside.
- Beat eggs in the second large bowl.
- Add the cooked vegetables, the mixed vegetables and the pepper to the beaten eggs.
- Clean or wipe out the frying pan with clean kitchen paper.
- Heat the remaining oil in the frying pan over a medium heat. Pour in the egg and vegetable mixture.
- Cook until edges start to set. Gently pull back frittata to allow uncooked egg to run underneath.
- Sprinkle top of frittata with grated cheese and place frying pan under a pre-heated grill.
- Grill topping until cheese is golden and bubbly. Decorate with chopped fresh or dried herbs.
Process
Easy Veggie Frittata
Step 1
Grate potato and chop vegetables.
Step 2
Add cooked vegetables, mixed vegetables and pepper to beaten eggs.
Step 3
Cook until edges start to set, pull back frittata to allow uncooked egg to run underneath.
Step 4
Sprinkle top of frittata with grated cheese and place under a pre-heated grill.
Step 5
Grill topping until cheese is golden and bubbly.
Storage Suggestions
Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.
Equipment List
- Chopping board
- Knife
- Non-stick fry pan
- Large bowls
- Paper towel
- Grater
- Fork
Acknowledgements
Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia.www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.
Nutrition Information
| 417g | Quantity per serving | Quantity per 100g |
|---|---|---|
| Energy | 1403kJ | 336kJ |
| Protein | 19.5g | 4.7g |
| Fat, total | 17.4g | 4.2g |
| — Saturated | 4.4g | 1.1g |
| Carbohydrate | 21.9g | 5.0g |
| — Sugars | 7.3g | 1.8g |
| Fibre | 7.5g | 1.8g |
| Sodium | 277.2mg | 66.5mg |
