Sorry, you need to enable JavaScript to visit this website.

baked vegetable frittata Breakfast,

  • Prep time : 20 minutes
  • Cooking time : 60 minutes
  • Serving : 4 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Pescetarian,Lacto-ovo vegetarian,Paleo,
  • 171
  • 14.4
  • 12
  • 7.2
  • 6.4
  • 2.3
  • 4.5
  • 154
  • 1 cup cooked sliced sweet potato (200g)
  • 1⁄2 cup peeled sliced pumpkin (100g)
  • 1 small sliced white or red onion (75g)
  • 1 cup blanched bite size pieces broccoli (200g)
  • 1 bunch spinach (125g)
  • 2 tablespoon finely chopped chives (8g)
  • 1 tablespoon finely chopped parsley (10g)
  • 4 eggs (200g)
  • 2⁄3 cup non-fat milk (165mL)
  • 2 crushed garlic cloves (6g)
  • Freshly ground black pepper
  • 1 tablespoon parmesan cheese (9g)
  • Cook potato, pumpkin and onion until just tender.
  • Steam or microwave broccoli for 3 minutes.
  • Wash spinach, finely slice and steam for 3-4 minutes.
  • Grease a large 20cm baking dish.
  • Layer vegetables in the dish, sprinkling with chives and parsley as you go.
  • Finish by spreading spinach over the top.
  • Press down firmly to remove large spaces.
  • Heat vegetables in 180ºC oven for 10 minutes.
  • Beat eggs and milk with crushed garlic and pepper until frothy.
  • Pour over hot vegetable mixture in dish.
  • Sprinkle parmesan cheese on top.
  • Return to oven and bake for a further 30 minutes or until egg is set.
  • Serve as a main meal with salad.
  • Ideal in lunches hot or cold.

Related recipes

About cookies on this site

Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Access our Cookie Consent Tool, as seen on every page, to see a complete list of these technology and tell us whether they can be used on your device. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.