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Healthy lunchbox frittata recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Satisfy all your dietary needs with this delicious veggie frittata - vegetarian, low calorie, low fat, and gluten free.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 250g packet sweet potato noodles
  • 250g packet zucchini noodles, drained
  • 2 tomatoes, chopped
  • 2 garlic cloves, finely chopped
  • 2 green shallots, trimmed, thinly sliced
  • 125.00 ml shredded fresh basil leaves, plus extra to serve
  • 8 large eggs
  • 20g (1/4 cup) finely grated parmesan
  • 125g feta, cut into thin slices, halved
  • 20.00 ml pepitas
Instructions:
  • - Heat oil in a large ovenproof frying pan. Cook sweet potato noodles for 8 minutes until softened. Add zucchini and cook for 3-5 minutes until tender. Stir in tomatoes, garlic, shallot, and cook for another 2 minutes. Mix in basil. Transfer to a bowl using a slotted spoon.
  • - Preheat the oven to 170C/150C fan forced. - Whisk together the eggs with 2 tablespoons water, season, and stir in half of the parmesan. - Pour the egg mixture into the frying pan and top with the noodle mixture. - Arrange the feta on top and sprinkle with pepitas and remaining parmesan. - Cook on the stove top for 5 minutes. - Transfer to the oven and bake for 15-20 minutes until the eggs are set. - Serve with extra basil leaves.

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