Veggie Frittata

Serves: 6-8 slices

Prep time: 15 minutes 

Cook time: 35 minutes  

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Ingredients:

• 140g asparagus, whole stalks removed

• 200g frozen peas

• 150g kale (chopped)

• 140g grated cheese

• 50ml water

• 15g Nutri V Cauliflower powder

• 5g Nutri V Pumpkin powder

• 12 large free-range eggs

• 200ml thickened cream

• Salt & pepper

You will also need:

• 25cm square x 5 cm deep baking tray

• Baking paper

• Canola oil spray

• 2 medium mixing bowls 

Method:

1. Preheat oven to 180 degrees C. Fan medium.

2. In a medium sized mixing bowl add 50 ml water, 12 eggs, thickened cream, Nutri V Cauliflower and Pumpkin powders. Combine with a stick blender. If you don't have a stick blender, you can use a whisk but whisk well - the eggs need to be completely combined to one colour. Gently fold the shredded cheese through and season with salt and pepper and set aside.

3. To sauté the asparagus and peas, place a medium size frying pan on medium to high heat on the stove top with 150ml water and a pinch of salt. Bring water to a simmer. Once water begins to simmer, add asparagus and peas, and cook until all the water has evaporated. Transfer to the remaining mixing bowl, allow to cool for 2-3 minutes.

4. While vegetables are cooling, spray and line the baking dish base and sides.

5. Combine all ingredients into one bowl: egg mixture, cooked vegetables and chopped kale. Gently stir to ensure all ingredients are covered with egg mixture, then pour into a lined baking tray and transfer to pre heated oven.

6. Cook for 20 minutes, then rotate, reduce temperature to 150 degrees and cook for a further 15 minutes. Remove from oven, allow to cool for 15 minutes before transferring to a cooling rack.

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Recipe created by Glory Us.