Healthy Lunchbox Frittata Recipe

Tick all the boxes with this vegetarian, low calorie, low fat, gluten free frittata.

The ingredient of Healthy Lunchbox Frittata Recipe

• 1 tbsp extra virgin olive oil
• 250g packet sweet potato noodles
• 250g packet zucchini noodles drained
• 2 tomatoes chopped
• 2 garlic cloves finely chopped
• 2 green shallots trimmed thinly sliced
• 1 2 cup shredded fresh basil leaves plus extra to serve
• 8 large eggs
• 20g 1 4 cup finely grated parmesan
• 125g feta cut into thin slices halved
• 1 tbsp pepitas

The Instruction of healthy lunchbox frittata recipe

• heat the oil in a 19cm base measurement 24cm top measurement ovenproof frying pan over medium high heat add the sweet potato noodles to the pan and cook stirring often for 8 minutes or until softened add the zucchini to the pan and cook stirring often for 3 5 minutes or until the sweet potato is tender add the tomatoes garlic and shallot and cook for a further 2 minutes stir through the basil use a slotted spoon to transfer to a bowl
• preheat the oven to 170c 150c fan forced whisk together the eggs with 2 tablespoons water season stir through half of the parmesan pour the egg mixture into the frying pan top with the noodle mixture arrange the feta on top sprinkle with pepitas and remaining parmesan cook on the stove top for 5 mins transfer to the oven and cook for 15 20 minutes or until the eggs are set serve with extra basil leaves

Nutritions of Healthy Lunchbox Frittata Recipe

fatContent: 146 507 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: n a

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