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Veggie frittata slice

Veggie frittata slice

1
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Looking to get on top of your meal prep? Then try this simple, fuss-free frittata. The perfect dish to enjoy at breakfast time, or with a side salad as a light and satisfying lunch or dinner.

Ingredients

Baby spinach

6 cup(s), (120g)

Egg(s)

7 medium

Carrot(s)

1 medium, grated

Zucchini

1 medium, grated

Red capsicum

1 medium, finely chopped

Red onion

½ medium, thinly sliced

Garlic

3 clove(s), crushed

Plain flour

15 g

Instructions

  1. Preheat oven to 180°C. Lightly spray a 20cm x 30cm ovenproof dish with oil and line base and sides with baking paper.
  2. Place spinach in a large microwave-safe bowl, cover and microwave on High (100%) for 1 - 1½ minutes or until wilted. Cool slightly, then drain, squeeze out any excess liquid and roughly chop.
  3. Lightly beat eggs in a large bowl. Add spinach, carrot, zucchini, capsicum, onion, garlic and flour. Season with salt and pepper and stir until well combined. Transfer mixture to prepared dish and spread evenly. Bake for 30 minutes or until set. Stand in dish for 5 minutes before cutting into 4 pieces. Serve warm or cold.

Notes

TO REFRIGERATE: Frittata can be stored in a reusable container for up to 3 days. Enjoy it cold or reheat single portions in the microwave.

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