This vegetable frittata slice is the perfect alternative to a sandwich. It's packed with protein and the goodness of vegetables plus it's gluten free.
2 big handfuls baby spinach
2-3 tablespoons olive oil
1 large brown onion, finely diced
1 carrot, grated
1 zucchini, grated
1 cup grated tasty cheese
6 eggs, whisked
salt and pepper to taste
Preheat your oven to 180 degrees celsius. Line a slice tray with baking paper.
Gently wilt the spinach in a little olive oil. Set aside to cool.
To the same pan, add a little more olive oil and soften the onion. When it is translucent add the grated carrot and continue to saute for 3-4 minutes until soft. Set aside.
Squeeze the excess water from the grated zucchini and the wilted spinach. Chop the spinach finely.
Combine the onion and carrot with the zucchini, spinach and cheese and season to taste. Place this mixture into the slice tray in an even layer. Pour over the beaten eggs.
Bake for around 25 minutes or until the top is golden and is set all the way through.
Let it cool in the tin before turning out and slicing into bar shapes. Best served at room temperature.
The best part is that if you pack each of these in a ziplock back you can safely stash them in the freezer for up to three months. Just pop them into the lunch box and by lunch they will be defrosted.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
- Essential Kids