Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1 small carrot, diced
- 1 small brown onion, finely diced
- 4tablespoons flat-leaf parsley leaves, 2 tbs chopped (2 tbs to garnish)
- 1 medium potato, diced
- 1 rasher middle bacon, diced
- 1tablespoons olive oil
- 2 eggs
- 1 cup lactose free cheese block, grated
- 140grams lactose free plain yoghurt
Nutrition per serving
857kJ / 205Cal
857 Kilojoules or 205 Calories
10% of daily energy intake*
Protein
9.8grams
Fat
13.0grams
Carbs
12.9grams
Sugars
4.6grams
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 6 x 1/2 cup capacity muffin holes and line with cases.
Step 2 of 4
Heat oil in a medium frying pan over medium heat. Add onion, bacon, potato and carrot. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften. Add 2 tbs water, then cover and cook for 5 minutes or until vegetables are soft. Remove from heat and cool.
Step 3 of 4
Whisk eggs, yoghurt and 1 tbs water together in a bowl. Add cheese, parsley and vegetable mix. Season well and stir until combined. Spoon 1/3 cup of the mixture into each muffin hole.
Step 4 of 4
Bake for 30 minutes or until golden and set. Stand for 5 minutes before removing from the tray, then transfer to a wire rack to cool. Garnish with parsley. Wrap frittatas in plastic wrap and pack into lunch boxes.
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