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Fresh vegetable frittata

Serves: 6
Prep: 15
Cook: 50

    An excellent choice for a light lunch! Serve it with a salad on the side.

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    • 1 potato, cubed
    • 1 cup sweet potato (kumara), cubed
    • 1 cup baby spinach leaves
    • ½ cup corn kernels
    • 1 bunch asparagus, chopped
    • 2 shallots, chopped
    • 3 eggs
    • ¾ cup soy or dairy milk
    • 2 tbs plain flour
    • ½ cup reduced fat cheese
    • ½ tsp salt (optional)
    • ¼ cup reduced fat cheese, extra


    1. Place potato and sweet potato (kumara) into boiling water and cook until soft. Drain water and place all the vegetables in a large bowl.
    2. Combine eggs, milk, flour, cheese and salt. Stir into vegetables. Place mixture into a lightly greased 23cm pie plate.
    3. Bake in a moderate oven, 180°C for 40 minutes, then sprinkle with extra cheese and place under griller until golden.


    • If shallots are unavailable, one brown, white or red spanish onion can be used as an alternative.

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