Mixed Vegetable Frittata is wonderful dish suitable for lunch or dinner. Pumpkin, potato and zucchini are combined with eggs, milk and basil. Baked until golden and set, this delicious meal can be served hot or cold, and the left overs can be frozen for another day - give it a go!
Total Time
30min
5.0
3 Ratings
Author: One Pot Chef Show
Servings:
4
Ingredients
•
3 1/2
cups
Pumpkins
, diced
•
14
oz
Potatoes
, diced
•
1
Zucchini
, diced
•
8
Eggs
•
1/3
cup
Milk
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Fresh Basil
, chopped
•
1/2
cup
Cheddar Cheese
, grated
Cooking Instructions
1.
Into a bowl, add in your cooked Pumpkins (3 1/2 cups), cooked Potatoes (14 oz), and Zucchini (1). Toss everything to combine.
2.
Toss the veggies into a greased baking dish. Set that aside for a moment.
3.
Into a bowl, add and mix the Eggs (8), Milk (1/3 cup), Salt (to taste) and Ground Black Pepper (to taste).
4.
Pour the egg mixture over the vegetables, and sprinkle with some Fresh Basil (2 Tbsp) and Cheddar Cheese (1/2 cup). Bake inside a preheated oven at 180 degrees C (350 degrees F) for about 20 minutes.
5.
Serve and enjoy!
Nutrition Per Serving
CALORIES
338
FAT
15.0 g
PROTEIN
20.5 g
CARBS
31.1 g
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