Big brunch frittata

Author: HFG staff

Photographer: James Moffatt

A tasty vegetarian breakfast frittata serving 3 of your 5-plus-a-day.

Serves: 4

Time to make: 30 mins

Hands-on time: 5 mins

Ingredients

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Oil spray
4 1/4 cups button mushrooms, sliced
6 cups baby spinach, roughly chopped
8 eggs, beaten
4 tomatoes, halved, deseeded and sliced
3/4 cup soft sun-dried tomatoes in oil, drained and chopped
Handful fresh basil or parsley, torn
1/3 cup parmesan, finely grated
Mixed salad leaves and ½ sliced cucumber, to serve

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Spray a 20–22cm ovenproof frying pan or solid round cake tin with oil.

2 Spray another large non-stick frying pan with oil, then add the mushrooms and cook for 5–6 min until golden. Add the spinach and cook for 1–2 min until wilted.

3 In a large bowl, mix the eggs with the cooked mushrooms and spinach, the fresh and sun-dried tomatoes, the herbs and the parmesan. Season with ground black pepper. Pour the mixture into the prepared pan or tin, then bake for 15–20 min until set and golden. Leave in the pan or tin for a few minutes before serving, or leave to cool completely. Serve with salad leaves and cucumber.

Nutrition Info (per serve)

Calories 298 cal

Kilojoules 1247 kJ

Protein 23.3 g

Total fat 20.1 g

Saturated fat 6.6 g

Carbohydrates 6.6 g

Sugar 5.1 g

Dietary fibre 4.6 g

Sodium 473 mg

Calcium 273 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.