Free Healthy Recipe - Roast Vegetable Frittata

Gluten free, Low carbohydrate, Low fat, Low GI, Wheat Free

Served with a fresh green salad, avocado and shaved parmesan this vegetable frittata makes a delicious gluten free meal for to serve at lunch or dinner.

Ingredients

500 grams zucchini, sliced into chunks approx 2 ½ cm thick

500 grams pumpkin, cut into chunks

1 tbsp olive oil

1 large clove garlic, sliced finely

1 tbsp sage, chopped

8 eggs

¹/3 cup low fat milk

sea salt and black pepper

2 tbsp basil, chopped

Method

Pre heat the oven to 180 degrees Celsius.

Heat the oil in two baking trays until it's hot and runny.
Remove the baking trays and toss the vegetables and garlic in the oil to coat evenly on all sides. Season with a little sea salt.
Sprinkle the sage over the vegetables and place in the oven to bake for 20 - 25 minutes.

Beat the eggs together with milk and seasoning.
Lightly oil a 20 - 22 cm wide baking dish and arrange the vegetables inside
Sprinkle the basil over the top and evenly pour the egg mixture over the top .
Place in the oven to bake for 40 minutes covering it with foil after 25 minutes until set.

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	1 hr 10 mins
Ready in:	1.5 hrs
Suitable for:
Dinner, Lunch

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Nutritional Information - Per Serve
Kj	552 kj
Calories	132 kcal
Fat	7.8 g
Saturated Fat	2.1 g
Total Carbohydrate	5.9 g
Total Protein	9 g
Fibre	1.8 g

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