Easy difficulty | Good source of vitamin C
8 large eggs
1 ½ cups reduced fat milk
4 tablespoons plain flour
2 medium potatoes, cooked, roughly chopped
2 cups pumpkin, cooked, roughly chopped
1 medium red capsicum, roughly chopped
2 medium zucchinis, grated
1 medium red onion, diced
1 cup reduced fat cheese, grated
2 medium tomatoes, sliced
2 teaspoons mixed herbs
Preheat oven to 200°C.
Line a large baking dish with baking paper. Dry-fry the onion in a non-stick frypan until soft.
Combine the eggs, milk, flour and half the cheese in a bowl.
Combine all vegetables except the tomato and place evenly in the bottom of the baking dish. Pour egg mixture over the top and arrange sliced tomatoes over the surface. Sprinkle with remaining cheese. Bake for approximately 30 minutes or until firm to touch and cheese is golden.
Serve with a green side salad.
This frittata is just as good cold, so it’s perfect for lunch boxes.