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Recipes
Baked Vegetable Frittata
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Circle
20
minutes
60
minutes
4
servings
Baked Vegetable Frittata
Breads
Maintenance , Active 1 , Active 2
Lacto-ovo vegetarian , Paleo , Pescetarian
175
Energy
(kcal)
11.76
Protein
(g)
20.42
Carbs
(g)
7.52
Total Sugar
(g)
5.90
Total Fat
(g)
2.04
Sat Fat
(g)
4.20
Fiber
(g)
308.15
Sodium
(mg)
Ingredients
1 cup cooked sliced sweet potato (200g)
1⁄2 cup peeled sliced pumpkin (100g)
1 small sliced white or red onion (75g)
1 cup blanched bite size pieces broccoli (200g)
1 bunch spinach (125g)
2 tablespoon finely chopped chives (8g)
1 tablespoon finely chopped parsley (10g)
4 eggs (200g)
2⁄3 cup non-fat milk (165mL)
2 crushed garlic cloves (6g)
Freshly ground black pepper
1 tablespoon parmesan cheese (9g)
Preparation
Cook potato, pumpkin and onion until just tender.
Steam or microwave broccoli for 3 minutes.
Wash spinach, finely slice and steam for 3-4 minutes.
Grease a large 20cm baking dish.
Layer vegetables in the dish, sprinkling with chives and parsley as you go.
Finish by spreading spinach over the top.
Press down firmly to remove large spaces.
Heat vegetables in 180ºC oven for 10 minutes.
Beat eggs and milk with crushed garlic and pepper until frothy.
Pour over hot vegetable mixture in dish.
Sprinkle parmesan cheese on top.
Return to oven and bake for a further 30 minutes or until egg is set.
Serve as a main meal with salad.
Ideal in lunches hot or cold.
Other Recipes
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Roasted Cherry Tomatoes And Asparagus With Lemon Thyme
Roast Vegetable Feta Stack
Roast Chicken French Style
Pumpkin Soup
Pumpkin & Zucchini Couscous Salad
Pumpkin and Ginger Soup
Popcorn
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Recipe Type
Breads
Desserts
Grills
Salads
Shakes
Soups
Dietary Requirements
Lacto-ovo vegetarian
Lacto-vegetarian
Ovo-vegetarian
Paleo
Pescetarian
Vegan
Vegetarian
Phase
Intensive
Transition
Maintenance
Stabilisation
Active 1
Active 2