Oven-baked vegetable frittata
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- Number of Servings: 6
Ingredients
Directions
100 grams roasted zucchini150 grams roasted potatoes100 grams roasted onions100 grams roasted green bell peppers100 grams roasted tomatoes150g low fatfeta cheese2 cups chopped spinach or silver beet5 eggs250g cottage cheese (1 packed cup)salt and pepper1/4 cup cheddar cheese
Preheat the oven to 200�C. Have a large baking dish ready, lightly greased.
Chop up roast vegetables into bite-sized pieces and add to the dish. Cut the feta into 2cm pieces. Chop the spinach or silver beet and wilt in the microwave with a dash of water (this will take approximately 2 minutes), then mix into the roast vegetables.
. Beat the eggs and cottage cheese together. Season with salt and pepper. Add the feta and egg mixture and stir through the vegetables.
Sprinkle the cheese on top and bake 20-25 minutes until set.
Cut into wedges and serve with salad.
Serving Size: 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKHEBA.
Chop up roast vegetables into bite-sized pieces and add to the dish. Cut the feta into 2cm pieces. Chop the spinach or silver beet and wilt in the microwave with a dash of water (this will take approximately 2 minutes), then mix into the roast vegetables.
. Beat the eggs and cottage cheese together. Season with salt and pepper. Add the feta and egg mixture and stir through the vegetables.
Sprinkle the cheese on top and bake 20-25 minutes until set.
Cut into wedges and serve with salad.
Serving Size: 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKHEBA.
Nutritional Info Amount Per Serving
- Calories: 222.8
- Total Fat: 12.4 g
- Cholesterol: 171.2 mg
- Sodium: 533.8 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.6 g
- Protein: 15.3 g