Vegetable Frittata

Vegetable Frittata

SM
Vegetarian

This recipe is a great option for weekday lunches. I like to cook up a batch on Sunday and slice it up ready to grab as I run out the door for work. The kids like it in their lunch box too. Serve with a side salad and you are well on the way to reaching your 5 serves of veg for the day!

Serves 8

Ready in 60 mins

Ingredients

  • Extra virgin olive oil spray

  • 1 Leek, finely sliced

  • 1 large Zucchini, grated

  • 1 Red Capsicum, diced

  • 1 cup sliced Mushrooms

  • 1 cup Baby Spinach leaves

  • 1/2 bunch Parsley (optional) finely chopped

  • 12 Eggs

  • 1 cup Milk

  • 1 cup Plain Wholemeal Flour

  • 1 tsp Baking Powder

  • 400g Chickpeas, drained and rinsed

  • 1 cup Grated Cheese (or Crumbled Feta)

Step by Step Instructions

Step 1

Preheat oven to 180 degrees Celcius and line a large baking tray with baking paper.

Step 2

Spray a large frypan with Extra Virgin Olive Oil spray and cook sliced Leek for 2-3 minutes until soft.

Step 3

In a large bowl, mix grated Zucchini, diced Capsicum, sliced Mushrooms, Baby Spinach, chopped Parsley and Chickpeas.

Step 4

Whisk Eggs with Milk and stir through Flour and Baking Powder.

Step 5

Spread vegetable mix evenly across the lined baking tray and pour over egg mixture. Top with grated cheese (of crumbled Feta) and bake for 30-40 minutes.

Once cooled, divide into 8 serves and keep in the fridge for up to 3 days.

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