1 cup baby potatoes, cooked, thinly sliced
1 can cherry tomatoes, drained
1 courgette, grated
6 eggs, beaten, seasoned with salt and pepper
½ cup parmesan, grated
12 fresh basil leaves
1 ½ cups cooked quinoa
1 slice wholegrain bread, toasted and torn into chunks
1 avocado, chopped
1/2 x 400g can chickpeas in spring water, drained, rinsed
1/4 cup pine nuts, toasted
4 cups mesclun salad mix
2 radishes, finely sliced
4 tablespoons light honey mustard salad dressing
Heat oven to 180°C. Spray a 12-hole muffin tray with oil and line with non-stick baking paper squares or muffin cases.
Layer each muffin hole with potatoes, tomatoes and courgette, pour egg mixture over.
Bake in oven for 8-12 minutes until egg has set and frittatas are lightly browned. Remove and set aside. Top with basil leaves.
Combine salad ingredients in a bowl. Serve 3 frittatas per person with salad on the side.
Click here to watch nutritionist Claire Turnbull and chef Sam Campbell create this recipe.