Vegetable frittata

Try this delicious easy frittata - this recipe is gluten free.

Vegetable frittata


Serves 10

4 eggs
3 Tbsp canola oil
1 cup milk
pinch salt
freshly ground black pepper, to taste
4 large boiling or new potatoes, washed, peeled and grated
2 carrots, peeled and grated
2-3 silverbeet leaves, washed and sliced
1 onion, peeled and finely chopped
1 cup chopped lean bacon


Preheat oven to 180°C.
Beat eggs, oil, milk, salt and pepper together.
Add potatoes, carrots, silverbeet, onion and bacon and mix well. Place into a large lightly oiled baking dish.
Bake in preheated oven for about an hour or until vegetables are cooked and top is golden.

Nutrition Information Panel

Per Serving [10 Serves]
Energy 778kj
Protein 10.5g
Total fat 8.6g
- saturated fat 1.8g
Carbohydrates 15.2g
- sugars 4.0g
Fibre 2.9g
Sodium 386mg

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