Monday, January 19, 2015

Bacon & Roast Vegetable Frittata

Bacon & Roast Vegetable Frittata

My friend shares this with us........
Serves 6
2 Cloves Garlic (crushed)
200g Kumara (sweet potato) cubed into 1cm pieces
2 Zucchini, thinly sliced
180g diced lean bacon
Cooking oil spray
100g baby spinach leaves
10 eggs at room temperature
3/4 cup reduced fat thickened cream
1 cup grated extra light tasty cheese
1/2 cup chopped flat leaf parsley (optional)
150g reduced fat fetta cubed
1 red onion cut into rings
2 tomatoes cubed
Preheat oven to 220C/440F degrees. Grease and line base and sides of a 22cm square cake pan with baking paper. Combine garlic, kumara, zucchini and bacon in a roasting pan. Spray with oil and bake, stirring occasionally for 25 minutes or until vegetables are tender. Remove from oven. Add spinach and stir until wilted. Reduce oven temperature to 160C/340F degrees. Whisk eggs, cream and the grated cheese. Stir in parsley. Place bacon mixture in prepared pan. Add egg mixture and stir to combine. Top with Fetta, onion, tomato and press down into mixture. Bake for 45 minutes or until centre is just set. Stand for 10 minutes. Transfer to wire rack. Cool. Slice and enjoy!
Nutrition 1871kj, 28g fat, 38.5g protein, 8.5g carbohydrate, 2.5g fibre per serve
Health Tip: High Protein meals keep you feeling fuller for longer!

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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