Courgette and sage frittatas with quinoa radish salad
Time to make: 45 mins
( Hands-on time: 30 mins )
Total cost: $ 20.00 / $ 5.00 per serve
(at time of publication)
2 cups baby potatoes, cooked, thinly sliced
1 courgette, grated
6 eggs, beaten, seasoned with salt and pepper
12 fresh sage leaves
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
Total fat 16g
Saturated fat 3g
Dietary fibre 7g
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.
Make it gluten free: Check dressing is gluten free.
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