Oven-baked vegetable frittata
What a great way to use up vegetables. Delicious as a vegetarian choice and popular with meat eaters too, with or without bacon.
Instructions
Preheat the oven to 200ºC. Have a large baking dish ready, lightly greased.
Chop up roast vegetables into bite-sized pieces and add to the dish. Cut the feta into 2cm pieces. Chop the spinach or silver beet and wilt in the microwave with a dash of water (this will take approximately 2 minutes), then mix into the roast vegetables. If using bacon, grill and cut into small pieces and add to the vegetable mix. Beat the eggs and cottage cheese together. Season with salt and pepper. Add the feta and egg mixture and stir through the vegetables.
Sprinkle the cheese on top and bake 20-25 minutes until set.
Cut into wedges and serve with salad.
Andrea Friar
- Recipe by:
- Healthy Food Guide reader recipe
- Styling:
- Sarah Swain
- Photography:
- Joanna Wickham
First published May 2007
Recipe Information
Portions: 4–6
Time to make: 40 minutes
Total cost of all ingredients: $15.40 / $3.85 per serve
- High calcium
- Vegetarian
Ingredients
- 550g leftover roast vegetables (eg onions, potato, carrot, pumpkin, red capsicum)
- 150g feta cheese
- 2 cups chopped spinach or silver beet
- 3 rashers lean bacon (optional)
- 5 eggs
- 250g cottage cheese
- salt and pepper
- 1/4 cup grated edam cheese
- 2 tablespoons parmesan cheese (optional)
Nutrition Information
| per serve | |
|---|---|
| Energy |
1760
kJ
(425 Cals) |
| Protein | 37.3g |
| Fat - saturated |
23.0g
12.2g |
| Carbohydrates - sugars |
16.4g
7.2g |
| Dietary Fibre | 3.6g |
| Sodium | 835mg |
| Calcium | 405mg |
| Iron | 3.0mg |
| * NS: Not specified | |
HFG Tip
ANDREA SAYS: "This was a great cheap and cheerful recipe that we used in our flat from university days."
