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Amy’s Fabulous Frittata

PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

YIELDS

10 Servings

Ingredients

A nourishing frittata rich in protein, fibre and resistant starch!

  • 2 tbsp minced garlic
  •  1 red onion
  •  100 g cherry tomatoes
  •  60 g spinach
  •  50 g tasty shredded cheddar cheese
  •  50 g corn
  •  6 eggs
  •  1 tin of reduced salt lentils
  •  2 tbsp extra virgin olive oil

Steps

  1. Preheat oven to 180°C and grease a large size tray.
  2. Boil the corn for 15 minutes or until cooked to desire.
  3. Whilst the corn is boiling dice the onion and tomatoes.
  4. Rinse and strain the lentils.
  5. Add 2 tablespoons of extra virgin olive oil to a fry pan and sauté the diced onion and garlic until brown.
  6. Add tomato, corn and lentils to the fry pan and simmer for 5 minutes.
  7. Whisk 6 eggs with a fork until mixed together.
  8. Line the greased baking tray with spinach.
  9. Add the pan fried onion, garlic, tomato, corn and lentils to the baking tray, on top of the spinach.
  10. Pour the eggs into the baking tray and ensure they are evenly spread over the vegetables.
  11. Sprinkle with cheese.
  12. Bake for 20-25 minutes or until cooked through.