Here are some reasons why this light meal deserves a post:

1. It’s easy: all you need to do is chop, whisk and put stuff in the oven
2. It’s nutritious: each serve is a good source of protein, contains about 2 serves of vegetables (more with a side salad!) and is conservative on the calories
3. It can be served both hot and cold, so you’ve got lunch (or dinner) for the following day too
4. The ingredients are simple: chances are you already have eggs in your fridge and some vegetables you could roast
5. It’s relatively cheaper than many meals
6. It’s perfect as a vegetarian option
7. It is suitable for coeliacs and
8. I think it’s rather yummy and I hope you do too!

Vegetable frittata with thyme and feta

Serves 4

Ingredients (Many varieties of vegetables work nicely in a frittata so if you feel like using different vegetables to what I’ve listed, go for it!)

8 eggs

1 tablespoon olive oil + olive oil for greasing cake tin

pumpkin, cut into cubes (enough to make at least 1 cup roasted pumpkin)

1 x red capsicum, cut into medium chunks

1 x zucchini, cut into medium chunks

1 x red onion, cut into wedges

low fat feta cheese x 100 grams

thyme, fresh or dried

pepper

Steps

• Preheat oven to 200°C
• Add oil and vegetables to baking tray
• Bake for about 20 minutes, turning vegetables about halfway through
• Lightly whisk eggs in a bowl and add desired amount of pepper
• Lightly grease a cake tin (preferably not a springform otherwise it may leak!)
• When the vegetables are nicely roasted, add to the greased cake tin, sprinkle with thyme and crumbled feta and finish by pouring over the egg mixture
• Bake for approximately 20 minutes until cooked through (you may like to reduce the temperature a little to 175°C)
• Serve with a side salad and bread if desired

Note: The timing and temperature may depend on the size of your tin.  The tin I used was 20 cm in diameter

Per Serve

1099 kJ, protein 21 g, total fat 17.5 g, sat fat 6.2 g, carbs 5 g