Here are some reasons why this light meal deserves a post:
- It’s easy: all you need to do is chop, whisk and put stuff in the oven
- 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
- It can be served both hot and cold, so you’ve got lunch (or dinner) for the following day too
- The ingredients are simple: chances are you already have eggs in your fridge and some vegetables you could roast
- It’s relatively cheaper than many meals
- It’s perfect as a vegetarian option
- It is suitable for coeliacs and
- 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
1099 kJ, protein 21 g, total fat 17.5 g, sat fat 6.2 g, carbs 5 g
This frittata looks so tasty! I love a dish that that’s delicious but is also nutritious and easy to make.
I try to cook to those three exact things! Thanks for your lovely comments 🙂