• Asian Noodle Soup
• Baked Jacket Potatoes
• Beef Stock
• Chicken Burgers
• Chicken Stock
• Pizza in a Hurry
• Creamy Vegie Pasta
• Creamy Vegie Soup
• Curried Carrot Soup
• Fast Vegie Spaghetti
• Fried Rice
• Ham & Vegie Slice
• Hearty Bean & Ham Soup
• Hearty Minestrone Soup
• Microwave Risotto
• Potato Frittata
• Pumpkin Soup
• Sang Choy Bow
• Savoury Toastie
• Stuffed Potatoes
• Tasty Tofu Burgers
• Tropical Pizza
• Tuna & Avocado Salad
• Vegetable Stock
• Vegie Lentil Soup
• Zucchini & Sweet Corn Soup

POTATO FRITTATA

5 minutes preparation + 10-15 minutes cooking
11 serves of vegies in this recipe

250g sweet potato, sliced
250g potato, sliced
1 teaspoon olive oil
1 onion, thinly sliced
1 bunch baby spinach, washed and drained
3 eggs, beaten
2 tablespoons grated Parmesan cheese
¼ teaspoon nutmeg

Preheat grill. Boil potato for 4-5 minutes until tender, or microwave on HIGH (100%) in a covered dish with 1 tablespoon water for 5-6 minutes, stirring

after 3 minutes. Drain well. Heat oil in a non-stick frypan, add onion and cook for 2 minutes until golden. Add potato, toss to combine and brown.

Stir in spinach and stir-fry until wilted and moisture has evaporated. Mix eggs, cheese and nutmeg in a small bowl and pour into pan.

Cook over low heat until set. Place under hot grill for 2 minutes to brown the top.

Serves 4.

Variation
Try finely shredded Chinese cabbage instead of spinach.

Serving suggestion
Serve hot or cold. Cut into wedges and serve with salad for a light lunch. For a special breakfast/lunch dish serve with grilled tomatoes and crunchy wholemeal toast.

NUTRITION INFORMATION Serves in this recipe: 4 Serve size: 226 g
	Quantity per serving	Quantity per 100g
Energy	809.38 kJ	357.68 kJ
Protein	10.56 g	4.67 g
Fat      -saturated	7.27 g        2.28 g	3.21 g        1.01 g
Carbohydrate      -sugars	18.91 g        5.10 g	8.36 g        2.25 g
Fibre	5.22 g	2.31 g
Sodium	110.23 mg	48.71 mg

 

 

© Healthy Food Fast, State of Western Australia, 2009. Permission is required to reproduce this recipe.