Difficulty | Serves 6 | Book 6
Method
- Microwave carrots and potato in a little water on high for 6 minutes. Drain well then leave to one side.
- Beat eggs and egg whites together with milk in a medium size mixing bowl using an electric beater until well combined.
- Add grated tasty cheese, parsley and pepper, leave to one side.
- Sauté potato and carrots in a large non-stick frypan that has been generously coated with cooking spray until almost cooked. As they are cooking you may like to spray over the potato and carrots.
- Add peas, shallots, capsicum and sauté 2 minutes.
- Add spinach and stir continuously until spinach has wilted.
- Arrange vegetables so that they are evenly placed in frypan then pour egg mix over top. Sprinkle parmesan cheese over top. Reduce heat so the base doesn’t burn and cook for 5 minutes.
- Place under griller to finish off cooking. Once egg looks cooked, remove and let sit for a few minutes.
- Carefully remove frittata from pan onto a large dinner plate or serving platter (use a large egg lifter). Cut into 6 slices.
Suitable to be frozen for 2–3 weeks.
Dietitian's tip
I always enjoy how Annette includes large quantities of vegetables as well as vegetarian options in her recipes. Vegetables are low in calories and the physical bulk gives us a feeling of fullness allowing us to listen to our stomachs and control our portion sizes.