Healthy (and cheap) vegetable frittata recipe

Packed full of veggies and tangy feta cheese, this simple recipe created by nutritionist Faye James can help use up the vegetables that would otherwise go off in your crisper. It's easy to batch cook and have for lunches or even take on a picnic.

By Faye James

Ingredients for vegetable frittata recipe

2 cups button mushrooms, diced

1 clove garlic, minced

2 cups spinach, wilted

6 cherry tomatoes, halved

100g vegan feta

8 eggs

1 cup almond milk

Salt and pepper to taste

Pinch of nutmeg

Leafy greens to serve

Method to make vegetable frittata recioe

Preheat the oven to 180°C.

Sauté the mushrooms and garlic until the mushrooms are soft.

Place the spinach in the bottom of a pie dish.

Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta and cherry tomatoes.

In a medium bowl, whisk together the eggs, milk and season lightly with salt and pepper.

Pour the egg mixture over the vegetables and feta in the pie dish and top with nutmeg.

Bake the slice for 30 minutes, or until the top is golden brown.

Cut into four slices and serve with leafy greens.

Citro food tip:

If you cook this frittata with Extra Virgin olive oil, you can get the benefits of the Mediterranean diet, which has proven longevity and health benefits.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.

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