Kumara, rocket and asparagus frittata
350g kumara, peeled, cut in 3cm pieces
1 bunch asparagus, trimmed, cut in 4cm lengths
2 cups baby rocket
1/2 cup trim milk
2 tablespoons grated fresh parmesan cheese
Total fat 12g
Saturated fat 3g
Dietary fibre 3g
1 Cook kumara in a saucepan of boiling water for 8-10 minutes or until tender, adding asparagus to pan for the last 3 minutes of cooking. Drain well.
2 Preheat grill to high. Spray a large, ovenproof frying pan with oil and place over a medium-high heat. Add kumara, asparagus and rocket. Cook, stirring occasionally, for 2 minutes or until rocket wilts.
3 Whisk together eggs and milk. Pour eggs into frying pan over kumura mixture. Cook for 4-5 minutes over a medium heat or until frittata is almost set. Sprinkle with cheese and place under preheated grill for 3-4 minutes until golden brown and just set. Cut in quarters.
Serve with a green salad and wholegrain bread (suggested serving: 1 thick slice).
Get creative with vegetables in this recipe! Carrots, spring onions, cauliflower, spinach… use seasonal veges to lower the cost per serve.
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