Winter Veg Frittata (LC)
Ingredients
- 1 tbsp olive oil
- 150g kale, rinsed, dried, stems removed, leaves thinly sliced
- 200g butternut squash, cut into cubes (fresh or frozen)
- 1 red onion, sliced
- 1 tsp oregano
- Pinch of black pepper
- 8 eggs
- 250ml milk (of your choice)
- 120g feta cheese, crumbled
- Side salad or vegetables, ¼ large or ½ small avocado to serve
Instructions
Preheat the oven to 180°C.
Heat the olive oil in a frying pan and sauté the kale, butternut squash and red onion for a few minutes. Season with oregano and black pepper.
In a bowl, beat the eggs with the milk and a pinch of black pepper. Stir in half of the crumbled feta.
Spread the sautéed vegetables evenly in an ovenproof dish. Pour the egg mixture over the vegetables and stir gently to combine.
Bake in the oven for 15 minutes.
Remove from the oven, sprinkle the remaining feta over the top and return to the oven for another 15 minutes, or until fully set.
Take it out of the oven, let it cool for a minute, then slice it into 4 parts (1 part = 1 portion).
Serve with a large salad or vegetables to your liking.
Note - This recipe makes 4 portions. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month to enjoy later.