Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 6 people
Estimated cost per serve is 7.47 dollar
Difficulty level: 3 out of 4
12 Ingredients
- 1/4 cup milk
- 3 Lebanese cucumbers
- 1 onion, chopped
- 1/4 cup flat-leaf parsley, roughly chopped
- 200grams sweet potato, peeled, grated
- 80grams cheddar cheese
- 1/2 cup white quinoa, cooked
- 1 cup baby spinach
- 1tablespoons olive oil
- 6 free-range eggs
- 1/3 cup tasty cheese, grated
- 1 cup fresh corn kernels
Nutrition per serving
1320kJ
Protein
16.8grams
Sugars
8.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Grease and line a large baking tray.
Step 2 of 4
Heat oil in a frying pan over medium heat. Add onion, potato and corn kernels and cook for 5 minutes. Add spinach and parsley and cook until wilted. Cool in a bowl for 10 minutes.
Step 3 of 4
Add quinoa and mix well. Spoon into prepared tin. Whisk eggs and milk in a bowl and season with pepper. Pour evenly over veggie mixture and stir gently to combine. Scatter with grated cheese. Bake for 25 minutes or until set and golden.
Step 4 of 4
Cut cooled frittata into rounded rectangles. Cut cucumbers into wing shapes and attach to frittata using toothpicks. Cut cheddar cheese into thick triangles and attach to the end of frittata with toothpicks to form the tail. Serve.
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