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Courgette and tomato frittatas with quinoa radish and avocado salad

Courgette and tomato frittatas with quinoa radish and avocado salad

Healthy Food Guide

Time: 25 mins Serves: 4 Difficulty: Difficult


oil spray

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


Side salad

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. 

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