Quick vegie frittata with pesto
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Time to make:
$4.10 per serve
(at time of publication)
Full ingredients list:
2 garlic cloves, crushed
450g mixed frozen vegetables (eg, corn, beans, peas, broccoli)
50g baby spinach
2 shallots, chopped
¼ cup chopped fresh herbs m(eg, parsley, coriander, chives, oregano)
40g grated reduced-fat cheddar
2 egg whites
1–2 tablespoons gluten-free pesto, to serve
Baby rocket, to serve, (optional)
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 180°C. Line an 18 x 24 x 4.5cm baking tin or ovenproof dish with non-stick baking paper.
2 Spray a large non-stick frying pan with olive oil and place over medium heat. Add the garlic and vegetables; cook for 2–3 minutes, or until vegetables soften. Add the spinach and shallots; stir for 1–2 minutes, or until wilted. Take pan from heat. Stir through herbs and season with cracked black pepper. Set aside to cool.
3 Combine half of the cheese with the eggs and extra whites in a large bowl. Mix well. Add the cooled vegetables; stir to combine. Pour the mixture into the prepared tin. Scatter with remaining cheese and bake for 20-25 minutes, or until golden. Cool frittata in tin.
4 Cut frittata into portions and place them in airtight containers. Seal the containers with lids and refrigerate overnight. When ready to eat at work, top the frittata with pesto and serve with rocket.
The frittata can be reheated the next day at work or served cold.
About this recipe
First published: January 2019