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Meals made easy for your week ahead! This is my delicious veggie frittata packed full of all the good things - potato, pumpkin, spinach. I used eggs from my neighbour’s chickens and let me tell ya, they were fresh, I mean have a look at the colour! Give this one a crack! Wow, that wasn’t even intentional...
Ingredients
1/4 pumpkin, diced into small cubes
2 large low carb potatoes
1 zuchinni, diced
1 sml red onion
1 block smooth feta
Half bunch of silverbeet spinach, sliced
12 eggs
1/2 C almond milk
Salt and pepper
Method
Roast the potato, pumpkin and red onion in the oven on 180 until softened, about 20 minutes. Once cooked, set aside to cool.
Whisk eggs in a large bowl, add salt and pepper, zuchinni, cooled roasted veggies, spinach, almond milk and feta. Line a large baking dish with baking paper and pour mixture in. I would suggest using something quite large and shallow to prevent the frittata from burning on the outside and not cooking on the inside (like mine did a little, oops).
Bake at 180 for about 45-50 mins (depending on how wide your dish is) or until fully cooked in the centre. You can test this by inserting a knife in the centre. If you can see raw egg, it needs longer!
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