Veggie frittata slice
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
1 ww points
Looking to get on top of your meal prep? Then try this simple, fuss-free frittata. The perfect dish to enjoy at breakfast time, or with a side salad as a light and satisfying lunch or dinner.
Ingredients
Baby spinach leaves
6 cup(s), (120g)
Egg(s)
7 medium
Carrot(s)
1 medium, grated
Zucchini
1 medium, grated
Red capsicum
1 medium, finely chopped
Red onion
½ medium, thinly sliced
Garlic
3 clove(s), crushed
Plain flour
15 g
Instructions
- Preheat oven to 180°C. Lightly spray a 20cm x 30cm ovenproof dish with oil and line base and sides with baking paper.
- Place spinach in a large microwave-safe bowl, cover and microwave on High (100%) for 1 – 1½ minutes or until wilted. Cool slightly, then drain, squeeze out any excess liquid and roughly chop.
- Lightly beat eggs in a large bowl. Add spinach, carrot, zucchini, capsicum, onion, garlic and flour. Season with salt and pepper and stir until well combined. Transfer mixture to prepared dish and spread evenly. Bake for 30 minutes or until set. Stand in dish for 5 minutes before cutting into 4 pieces. Serve warm or cold.
Notes
TO REFRIGERATE: Frittata can be stored in a reusable container for up to 3 days. Enjoy it cold or reheat single portions in the microwave.
