Vegetable Frittata
Nutrients
Per serving
Steps
Beat together the eggs and milk in a bowl
Spray a large heavy based saucepan with the olive oil and put on stove top on a medium heat
Steam the pumpkin and potato in the microwave or stove top until slightly soft
Add the onion and capsicum and cook for a couple of minutes, stirring occasionally until softened
Add the spinach leaves an stir until wilted
Add the pumpkin and potato and pour over the egg and milk mixture and stir until evenly distributed
Turn up the heat until the egg mixture starts to set and crumble the feta over the top
Put under a hot grill for 5 mins until the top is browned and the frittata is cooked through
Ingredients
| 120g | Cheddar cheese |
| 100g | Feta cheese |
| 8 | Eggs |
| 2 tbs | Low fat milk |
| 150g | Spinach |
| 1 | Red capsicum (sliced) |
| 300g | Potato (cubed) |
| 300g | Pumpkin (cubed) |
| 1 | Red onion (sliced) |
| 250g | Mushrooms (sliced) |
