6-ingredient Weeknight Veggie Frittata
PREP 5 MIN•COOK 10 MIN
GF
NS
NF
V
Number of servings
2
400g potatoes grated
2 spray olive oil
60g broccoli cut in small florets
4 large eggs
4 tbs milk, reduced fat (or dairy-free alternative)
salt & pepper, to taste
1⁄2 cup (120g) cottage cheese
2 sprigs of fresh basil leaves picked & roughly chopped (optional)
Preheat oven to 200°C/fan-forced 180°C/gas 6.
Squeeze potato in hands over sink to release any excess liquid.
Heat a small non-stick oven-proof frypan over medium heat.
Spray with oil, add potato and cook, stirring occasionally, for 4-5 minutes or until tender and browned. Add broccoli and cook for a few minutes more.
At the same time, whisk eggs and milk in a small bowl until combined and season with salt and pepper.
Add egg mixture to the pan, tilting to evenly coat the bottom and top with spoonfuls of cheese.
Bake for 15-20 minutes or until eggs are set.
Top with shredded basil leaves to serve.
Energy (kJ)
1632 kJ / 392 cals
Protein
29.6 g
Fat
15 g
Sat. Fat
5.6 g
Carbs
29.3 g
Sugar
5.3 g
Fiber
3.4 g
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