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Healthy spring vegetable and goat's cheese frittata recipe
Healthy spring vegetable and goat's cheese frittata recipe
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Spring veggie frittata - 500 calories, great for any day!
Ingredients:
  • 500g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 1 large red capsicum, deseeded, cut into 1.5cm pieces
  • 1 large red onion, cut into thin wedges
  • 1 bunch asparagus, trimmed, cut into 1cm lengths
  • 150g (1 cup) frozen green peas
  • 75g soft goat’s cheese, crumbled
  • 8 eggs
  • 41.20 gm milk
  • 62.50 ml chopped fresh basil leaves, plus extra baby leaves, to serve
  • 150g mixed cherry tomatoes, halved
  • 20.00 ml sunflower seeds
  • 20.00 ml pumpkin seeds
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a large baking tray with baking paper, then arrange pumpkin, capsicum, and onion on it. Give them a light spray with olive oil. Roast for 25-30 minutes until they turn golden and tender. Let them cool down before proceeding.
  • Steam asparagus and peas together until tender. Refresh in cold water and drain well.
  • Set aside 1 tablespoon of goat's cheese. Combine the rest with eggs, milk, and basil in a large bowl. Whisk together, season, then add the roast vegetables and stir well.
  • - Preheat oven to 180°C/160°C fan forced. Line a 20cm round cake pan with baking paper. Spread the mixture in the pan, making sure to distribute the vegetables evenly. Arrange tomato halves, cut-side up, and sprinkle with seeds. Bake for 45 minutes or until the dish is puffed and firm. Allow it to cool for 10 minutes. Garnish with extra basil and reserved cheese. Serve with a side salad.

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