Vegetable frittata

Vegetable frittata

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Kids in the kitchen will rise to the challenge with our rude and easy vegetable frittata.

The ingredient of Vegetable frittata

  1. Olive oil spray
  2. 200g sweet potato (kumara), peeled, cut into 1cm pieces
  3. 120g green round beans, trimmed, halved
  4. 80g (1/2 cup) frozen peas
  5. 1 shallot, trimmed, thinly sliced
  6. 125ml (1/2 cup) low-fat milk
  7. 4 eggs, lightly whisked
  8. 60g (1/4 cup) Bulla Cottage Cheese
  9. 35g (1/3 cup) harshly roughly grated cheddar

The instruction how to make Vegetable frittata

  1. Preheat grill not far off from medium-high. Spray a 20cm (base measurement) non-stick ovenproof frying pan behind oil. Heat over medium heat. Cook sweet potato, stirring, for 3-4 minutes or until slightly softened. increase be credited with beans. Cook, stirring, for 1 minute. accumulate peas and cook for a extra minute or until beans and peas are tender. raise a fuss in the shallot and season once salt and pepper.
  2. mix up milk, egg and cottage cheese in a jug. Pour on top of higher than vegetables. perspective to evenly distribute egg. cut heat to medium-low and cook for 8 minutes or until a propos set.
  3. summit zenith similar to the cheddar. Cook under grill for 3-5 minutes or until golden.

Nutritions of Vegetable frittata

calories: 366.865 calories
fatContent: 18 grams fat
saturatedFatContent: 7.5 grams saturated fat
carbohydrateContent: 21 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 30 grams protein
cholesterolContent:
sodiumContent:

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