Enjoy this fritatta for dinner with a small garden salad on the side. It is great served at room temperature or straight from the oven.
To prep: 15 minutes
To cook: 35 minutes
Serves 4
Nutrition per serving
Energy 809kJ | Total fat 6.7g | Saturated fat 1.6g | Carbohydrates 19.3g | Dietary fibre 8.3g
Ingredients
500g silverbeet (or spinach)
1 tablespoon margarine
1 medium brown onion
2 cloves garlic
1 medium red capsicum
2 stalks celery
100g button mushrooms
2 large carrots
40g polenta
1/4 cup fresh basil
3 eggs
3 egg whites
80ml soy or dairy milk (reduced fat)
Method
Preheat oven to 180°C/160°C fan-forced. Line 20cm x 30cm lamington pan with baking paper.
Boil, steam or microwave silverbeet; drain on absorbent paper.
Melt spread in large deep frying pan; cook finely chopped onion and garlic, stirring, until onion softens.
Add finely chopped capsicum, celery and mushrooms; cook, stirring, until vegetables just soften.
Stir silverbeet, chopped carrot, polenta and chopped basil into vegetable mixture. Remove from heat; cool 5 minutes.
Stir in combined beaten eggs, whites and milk. Spread frittata mixture into pan; bake, uncovered, about 35 minutes or until browned lightly and firm to the touch.
This recipe is republished from the Diabetes Australia website with permission.
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