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Vegetarian fritatta

Vegetarian frittata

Lydia Nuttall
Low carb, packed with nutrition and super easy to make. Perfect for Meatless Monday, or LCHF
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine Australian, Mediterranean
Servings 4 people
Calories 249 kcal

Equipment

  • flan dish or oven proof ceramic dish

Ingredients
  

  • 300 grams broccoli very small pieces
  • 150 grams frozen peas thawed
  • 1 spring onion roughly sliced - green and white parts
  • 100 grams feta
  • 8 eggs
  • 1/2 cup water
  • 1/2 tsp smoked paprika

Instructions
 

  • Heat oven to 160C
  • Grease base of dish with a dash of olive oil, or some butter
  • Scatter peas, broccoli and onion evenly over base of dish, and top with crumbled feta
    broccoli, peas and spring onion
  • whisk eggs and water together and pour over top of vegetable mix. Sprinkle smoked paprika over top.
  • Bake for 35 minutes or until middle is set and top is lightly browned.
    Vegetable frittata

Nutrition

Calories: 249kcalCarbohydrates: 12gProtein: 19gFat: 14gSaturated Fat: 7gCholesterol: 350mgSodium: 433mgPotassium: 465mgFiber: 4gSugar: 5gVitamin A: 1488IUVitamin C: 82mgCalcium: 217mgIron: 3mg
Keyword gluten free, Low carb, vegetarian
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