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Winter Vegetable Frittata

Nutritional Table

Help your family eat well every day, explore the nutritional properties of this recipe.

Average Quantity
per Serving
Energy 377Cal
Protein 15g
Fat, Total 14g
- Saturated 5g
Carbohydrate 49g
- Sugars 16g
Dietary Fibre 6g
Sodium 478mg
“Perfect for a winter Sunday lunch. This recipe featured in the book "Fit Food for Winners".”
“Perfect for a winter Sunday lunch. This recipe featured in the book “Fit Food for Winners”.”

Ingredients

Serves 4

  • 2 cups cubed pumpkin
  • 2 cups cubed potatoes
  • 2 cups cubed kumara
  • 2 tsp olive oil or cooking spray
  • 1 onion, sliced
  • 1 red capsicum, chopped
  • 4 eggs
  • ¼ cup trim milk
  • 1 pkt MAGGI Cheese Onion & Herb Sauce Mix
  • ¼ cup chopped fresh parsley or chives
  • ½ cup grated edam cheese

Instructions

Prep time       Cook time 

  1. Place pumpkin, potato and kumara in a medium saucepan. Add water to just cover vegetables. Bring to boil, simmer for 15 minutes or until tender.
  2. Heat oil in a large non-stick frying pan. Add onion and capsicum, cook for 2 minutes. Add drained vegetables.
  3. Place eggs, milk, Cheese Onion & Herb Sauce Mix and herbs in a bowl and whisk to combine. Pour over vegetables.
  4. Cook over low heat for 15 minutes.
  5. Sprinkle with cheese. Place pan under preheated grill for 2-3 minutes or until top is set and golden.


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