Served with a fresh green salad, avocado and shaved parmesan this vegetable frittata makes a delicious gluten free meal for to serve at lunch or dinner.
Pre heat the oven to 180 degrees Celsius.
Heat the oil in two baking trays until it's hot and runny.
Remove the baking trays and toss the vegetables and garlic in the oil to coat evenly on all sides. Season with a little sea salt.
Sprinkle the sage over the vegetables and place in the oven to bake for 20 - 25 minutes.
Beat the eggs together with milk and seasoning.
Lightly oil a 20 - 22 cm wide baking dish and arrange the vegetables inside
Sprinkle the basil over the top and evenly pour the egg mixture over the top .
Place in the oven to bake for 40 minutes covering it with foil after 25 minutes until set.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 1 hr 10 mins |
| Ready in: | 1.5 hrs |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 552 kj |
| Calories | 132 kcal |
| Fat | 7.8 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 5.9 g |
| Total Protein | 9 g |
| Fibre | 1.8 g |
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