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
- Blend red capsicums and red onion in your blender on speed 1 for 30 seconds.
- Chop zucchini and leek into small pieces.
- On a low heat, fry blended capsicum and red onion for 5 minutes.
- On a low heat, fry chopped zucchini and leek for 5 minutes.
- Boil potatoes and pumpkin so they are half cooked. Once cooled, cut into small cubes.
- Add eggs to your blender and blend at speed 1-2 for 45 seconds.
- Add milk, flour, salt and pepper to the egg mixture and blend for further 20 seconds at speed 1-2.
- Add chopped chives and blend for 15 seconds.
- Line the baking dish with baking paper and pre-heat the oven at 180C.
- Layer the veggies into baking dish starting with leek and zucchini followed by peppers and onions then potatoes and pumpkin.
- Pour the egg mixture on top of vegetables.
- Sprinkle feta cheese on top.
- Bake the frittata at 180C for 30 minutes or until the eggs are cooked through.
© Prevention Australia
First published:
11 Jul 2023