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baked vegetable frittata Breakfast,

  • Prep time : 20 minutes
  • Cooking time : 60 minutes
  • Serving : 4 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Pescetarian,Lacto-ovo vegetarian,Paleo,
  • 171
  • 14.4
  • 12
  • 7.2
  • 6.4
  • 2.3
  • 4.5
  • 154
  • 1 cup cooked sliced sweet potato (200g)
  • 1⁄2 cup peeled sliced pumpkin (100g)
  • 1 small sliced white or red onion (75g)
  • 1 cup blanched bite size pieces broccoli (200g)
  • 1 bunch spinach (125g)
  • 2 tablespoon finely chopped chives (8g)
  • 1 tablespoon finely chopped parsley (10g)
  • 4 eggs (200g)
  • 2⁄3 cup non-fat milk (165mL)
  • 2 crushed garlic cloves (6g)
  • Freshly ground black pepper
  • 1 tablespoon parmesan cheese (9g)
  • Cook potato, pumpkin and onion until just tender.
  • Steam or microwave broccoli for 3 minutes.
  • Wash spinach, finely slice and steam for 3-4 minutes.
  • Grease a large 20cm baking dish.
  • Layer vegetables in the dish, sprinkling with chives and parsley as you go.
  • Finish by spreading spinach over the top.
  • Press down firmly to remove large spaces.
  • Heat vegetables in 180ºC oven for 10 minutes.
  • Beat eggs and milk with crushed garlic and pepper until frothy.
  • Pour over hot vegetable mixture in dish.
  • Sprinkle parmesan cheese on top.
  • Return to oven and bake for a further 30 minutes or until egg is set.
  • Serve as a main meal with salad.
  • Ideal in lunches hot or cold.

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