Courgette and sage frittatas with quinoa radish salad
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Frittatas, quiches

Courgette and sage frittatas with quinoa radish salad

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Serves: 4
Time to make: 45 mins
( Hands-on time: 30 mins )
Total cost: $ 20.00 / $ 5.00 per serve

(at time of publication)


Courgette and sage frittatas with quinoa radish salad

  • Ingredients

  • Nutrition Info.(per serve)

Frittatas
oil spray
2 cups baby potatoes, cooked, thinly sliced
1 courgette, grated
6 eggs, beaten, seasoned with salt and pepper
12 fresh sage leaves
Side salad
2 cups cooked quinoa
1/2 x 400g can chickpeas in spring water, drained, rinsed
1/4 cup pine nuts, toasted
4 cups mesclun salad mix
1 cup cherry tomatoes, quartered
2 radishes, finely sliced
4 tablespoons light honey mustard salad dressing

Nutrition Info

  • Kilojoules 1650kJ

  • Calories 394cal

  • Protein 21g

  • Total fat 16g

  • Saturated fat 3g

  • Carbohydrates 35g

  • Sugars 8g

  • Dietary fibre 7g

  • Sodium 260mg

  • Calcium 100mg

  • Iron 5mg

Instructions

1 Heat oven to 180°C. Spray a 12-hole muffin tray with oil and line with non-stick baking paper squares or muffin cases.

2 Layer each muffin hole with potatoes and courgette, pour egg mixture over and top with a sage leaf.

3 Bake in oven for 8-12 minutes until egg has set and frittatas are lightly browned. Remove and set aside.

4 Combine salad ingredients in a bowl. Serve 3 frittatas per person with salad on the side.

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Variations

Make it gluten free: Check dressing is gluten free.

Author:Rebecca Johnston
Photographer: Devin Hart
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