Cook time is 30minutes
Total time is 30minutes
Serve is for 24 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
24
- 1tablespoons coconut or olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 85grams onion, finely chopped
- 3 cloves garlic, crushed
- 50grams spinach, tough stalks removed, chopped
- 100grams broccoli florets, stem, and leaves, finely chopped
- 50grams peas
- 6 eggs
- 2/3 cup milk
- 2tablespoons herbs, fresh chopped (such as parsley, dill,chives, or thyme)
- 75grams cheese (such as feta or Cheddar, crumbled or grated(optional))
Nutrition per serving
171kJ / 41Cal
171 Kilojoules or 41 Calories
2% of daily energy intake*
Protein
2.0grams
Fat
2.8grams
Carbs
1.8grams
Sugars
0.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make a meal out of your leftovers. This recipe breathes life into veg peelings, smoked fish or leftover roasted veg.
Method
Step 1 of 8
Heat the oil in a medium, non-stick, ovenproof frying pan over a medium heat.
Step 2 of 8
Add the onion and garlic, and cook slowly for 3-4 minutes until soft.
Step 3 of 8
Add the vegetables and cook for a further 4-5 minutes.
Step 4 of 8
Whisk the eggs and milk together. Stir in the herbs and cheese, if using, then season with salt and pepper to taste.
Step 5 of 8
Preheat the grill on a medium setting.
Step 6 of 8
Level out the vegetables in the pan and gently pour the egg mixture over them. Reduce the heat to low medium and continue to cook the frittata for 10-15 minutes, without stirring, until the underside is cooked.
Step 7 of 8
Place the pan under the grill for about 5 minutes to set the top of the frittata.
Step 8 of 8
Remove the frittata from the grill and allow to cool for 2-3 minutes before serving.
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