Roast Vegetable Frittata Recipe

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Ingredients:

Serving

500 g zucchini, sliced thickly
500 g pumpkin or 500 g sweet potatoes, cubed
1 tbsp olive oil
1 garlic clove, crushed
1/2 cup mixed fresh herbs , roughly torn
8 free range eggs
1/3 cup skim milk
salt and pepper

Directions:

Preheat oven to 180 degrees Celcius.
Toss the vegetables with the olive oil in a 20cm shallow baking dish and bake for 25 minutes.
Beat eggs together with milk, herbs and seasoning. Pour on top of the roast vegetables.
Return to the oven for 40 minutes, covering top with foil after 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.09 Kcal (423 kJ)
Calories from fat	33.5 Kcal
		% Daily Value*
Total Fat	3.72g	6%
Cholesterol	7.98mg	3%
Sodium	18.52mg	1%
Potassium	1040.5mg	22%
Total Carbs	13.77g	5%
Sugars	4.78g	19%
Dietary Fiber	2.52g	10%
Protein	5.91g	12%
Vitamin C	54.2mg	90%
Iron	2.6mg	14%
Calcium	96.9mg	10%

Amount Per 100 g
Calories	33.01 Kcal (138 kJ)
Calories from fat	10.94 Kcal
		% Daily Value*
Total Fat	1.22g	6%
Cholesterol	2.61mg	3%
Sodium	6.05mg	1%
Potassium	339.75mg	22%
Total Carbs	4.5g	5%
Sugars	1.56g	19%
Dietary Fiber	0.82g	10%
Protein	1.93g	12%
Vitamin C	17.7mg	90%
Iron	0.8mg	14%
Calcium	31.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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