Vege Packed Frittata

Ingredients

Veggie Packed Frittata

This recipe is great to make for easy work lunches.

4-5 medium potatoes, cut into cubes

Olive oil

12 free range eggs

1/2 cup wholemeal flour

1 cup of milk

1 courgette, grated and excess water squeezed out

1 packet of cherry tomatoes, halved

2 handfuls of baby spinach / silverbeet

1 onion, diced

1 cup of grated edam cheese

Method

  1. Boil a pot of salted water.

  2. Cut potatoes. Add to boiled water and cook until just soft. Drain.

  3. Preheat the oven to 180degrees.

  4. Grease a large oven dish with olive oil.

  5. Chop and prepare vegetables.

  6. Break eggs into the greased oven dish and whisk. Add flour and whisk well.

  7. Add vegetables (including potatoes) to the dish with the egg, flour and milk and mix.

  8. Sprinkle cheese on top and bake for ~45minutes, or until it’s cooked. Check by inserting a fork and if it comes out clean, it’s cooked.

Eat straight away or store covered in the fridge to have for lunches.

Kate Christison