Sweet Potato, Pumpkin & Spinach Frittata

Ingredients:

160ml Low-Fat Milk 

1 Raw Medium Sweet Potato (430g)

350g Raw Pumpkin, Butternut

40g Baby Spinach, chopped

20ml Garlic & Onion infused EVOO

8 Free Range Eggs

Salt & pepper, 2 pinches of each

 

Procedure:

1. Preheat oven to 180°C. Thinly slice potato & pumpkin after peeling skin off. Toss potatoes and pumpkin with oil, then bake in oven for 25 minutes.

2. Whisk eggs and milk in a bowl. Add salt & pepper.

3. In an ovenproof frying pan or dish, layer roasted vegetables and chopped spinach evenly, then pour over egg mixture.

4. Bake frittata for 35 minutes until set. Let cool for 5 minutes before slicing. Enjoy! 

 

Brand Recommendations:

Low-Fat Milk - Fleurieu Milk Company

 

Prep Time:

Prep | 20 mins

Cook | 65 mins

Serves | 4

Nutrition Info:

Per serve: (371g)

Energy: 1351 kJ (323 cal)

Carbs: 26g | Protein: 19g | Fat: 15g | Fibre: 4g