Silverbeet and Pumpkin Frittata

ARTICLE

01 October 2024

4 mins read

Gluten Free (GF) Freezer Friendly Meal Prep Friendly (MPF)

Prep time:

45 mins

Serves:

Average cost:

$2.50

High protein, veggie-loaded snack or serve alongside a salad or some toast for a filling meal.

Ingredients

2 cups chopped silverbeet
½ butternut pumpkin
2 tbsp chopped parsley
8 eggs
½ cup plain flour
¼ cup milk
50g goats fetta

Method

Preheat oven to 190°C and grease a 20 - 25cm quiche dish with cooking spray.
Finley slice the pumpkin into ½ cm thick slices and roughly chop the silverbeet. Add the chopped silverbeet and sliced pumpkin to the dish with the chopped parsley.
In a mixing bowl combine the 8 eggs and milk. Whisk until combined. Add the flour and whisk until the mixture is smooth. Season with salt and pepper.
Pour the egg mixture over the chopped veg. Crumble the fetta over the top of the quiche.
Place into the preheated oven and bake for 40 minutes or until cooked through and golden on top.

Notes:

If you have left over silverbeet from the bunch simply sautee it with some olive oil and sea salt and having it as a side with any protein.
Use gluten free flour to make this gluten free

Dietary:

Cheap eat
Gluten free
Nut free
Freezer friendly
Vegetarian
Meal prep friendly

Nutritional Information (per serve)

Calories	Protein	Carbs	Fats	Fibre
286	18	22	13	2

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