Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
4 Ingredients
- 250grams zucchini & carrot spaghetti
- 1 1/2 cup kale leaves, shredded
- 150grams mixed Tuscan antipasto
- 10 free range eggs
Description
Make this vegetable frittata recipe for brunch, lunch or dinner. Ready in 25 minutes, it’s a quick and easy recipe with a hearty dose of veg.
Method
Step 1 of 4
Preheat oven to 220°C. Pierce film of zucchini and carrot spaghetti packet and microwave on high for 1 ½ minutes.
Step 2 of 4
Transfer zucchini and carrot spaghetti to a baking dish. Add kale and antipasto to dish, then toss together to combine.
Step 3 of 4
Whisk eggs in a bowl. Season well with salt and pepper.
Step 4 of 4
Pour egg over vegetables and bake for 20 minutes or until frittata is golden and cooked through. Slice into wedges and serve.
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