Veggie-Packed Frittata Recipe

Vitamix ambassador Dagmara Anna Leniartek, also known as @littlekalegirl on social media, shares her frittata recipe.

We all know fruit and veg are great for our health and we need to eat more of them.

Only around 9% of Australians are eating the recommended five serves of vegetables a day, reports the Australian Bureau of Statistics. It's not just volume of veg that's important, either: variety is also key.

This quick and easy oven-baked frittata is packed full of veggies plus the eggs pack a protein punch.

Serves: 5

Ingredients

• 2 red capsicums 
• 1 red onion 
• 1/2 small bunch chives 
• 1 zucchini 
• 1 leek (white part only)
• 2 potatoes
• 1 pumpkin wedge
• 1/3 cup flour 
• 6 eggs 
• 300ml milk 
• 1 teaspoon salt and pepper 
• 2 tablespoons extra virgin olive oil 
• 70g feta cheese 

Method

1. Blend red capsicums and red onion in your blender on speed 1 for 30 seconds. 
2. Chop zucchini and leek into small pieces.
3. On a low heat, fry blended capsicum and red onion for 5 minutes.
4. On a low heat, fry chopped zucchini and leek for 5 minutes. 
5. Boil potatoes and pumpkin so they are half cooked. Once cooled, cut into small cubes.
6. Add eggs to your blender and blend at speed 1-2 for 45 seconds. 
7. Add milk, flour, salt and pepper to the egg mixture and blend for further 20 seconds at speed 1-2.
8. Add chopped chives and blend for 15 seconds. 
9. Line the baking dish with baking paper and pre-heat the oven at 180C. 
10. Layer the veggies into baking dish starting with leek and zucchini followed by peppers and onions then potatoes and pumpkin.
11. Pour the egg mixture on top of vegetables. 
12. Sprinkle feta cheese on top.
13. Bake the frittata at 180C for 30 minutes or until the eggs are cooked through.