Roasted Vege Frittata with Summer Salad

healthyfood.co.nz

Emily Mcivor

1 cup chopped cooked asparagus (or Brussels sprouts or green beans)*

1 cup diced cooked roast potato*

1 cup diced cooked roast pumpkin*

2 packed cups baby spinach, chopped

½ cup grated reduced-fat cheddar cheese

½ cup finely sliced spring onion

2 cloves garlic, crushed

½ teaspoon freshly ground black pepper

1 lemon (zest in frittata, juice over salad)

1 tablespoon canola oil

8 eggs

¼ cup parmesan, grated

¼ cup basil leaves, roughly torn

subheading: Summer salad:

200g rocket or mesclun mix

1 cup sliced (in rounds) cucumber

1 punnet cherry tomatoes, halved

black pepper, to serve

Directions at healthyfood.co.nz

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