Ingredients
1 1/4 cups of Vetta Smart Protein Self Raising Flour
10 eggs, whisked
1/2 cup milk of your choice
1 medium sweet potato, peeled and cubed
1 medium zucchini, cubed
1 red onion, roughly sliced
1 punnet mini roma or cherry tomatoes
2 tablespoons extra virgin olive oil
Sprinkle salt and pepper
Method
Preheat your oven to 180 degrees fan forced and line a medium baking tray with baking paper. Add the sweet potato, zucchini and red onion with a drizzle of extra virgin olive oil, salt and pepper and roast for 30 minutes.
Meanwhile, in a large bowl, combine the eggs, milk and the Vetta SMART Protein Self Raising Flour, whisk well until combined.
Grease a medium baking dish or oven skillet
Once cooked, add the roasted vegetables into the egg mixture and fold through. Pour the mixture into your greased baking dish or oven skillet and evenly spread out.
Top with the mini tomatoes and sprinkle the feta cheese evenly.
Bake for 35-40 minutes or until cooked through. Serve with your favourite side salad and enjoy this frittata either hot or cold.
Created by @bodylovenutrition_
Nutrition Information
Per serve (based on 6 portions from frittata)
Energy: 1440kJ
Protein: 19.3g
Fat: 20.9g
Sat Fat: 5.94
Carbs: 17.9g
Sugars: 7.23g
Fibre: 4g
Sodium: 405mg