Rainbow Frittata Slice

Rainbow frittata slice
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Recipe courtesy of The Diabetes Plan by Dr Peter Brukner, Macmillan Publishers, RRP $39.99

Our rainbow frittata slice is so simple to make yet unbelievably delicious. This recipe features three key nutrient powerhouses: spinach, mushrooms and tomatoes, which boost the immune system and keep you energised throughout the day.

Rainbow frittata sliceServes: 6 | Prep: 5 minutes | Cook: 35 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 2 cups button mushrooms, sliced in half
  • 1 cup baby spinach leaves
  • 100g Greek goat’s feta, crumbled
  • 10 cherry tomatoes, halved
  • 8 free-range eggs
  • 1⁄2 cup full-fat milk
  • salt and pepper
  • pinch of grated nutmeg

Methods

  1. Preheat the oven to 180°C fan-forced. Grease a 24cm square baking dish.
  2. Heat the olive oil in a frying pan over medium heat. Add the garlic and mushroom and sauté for about 5 minutes, until the mushroom is soft.
  1. Place the spinach in the bottom of the prepared dish. Top with the sautéed mushroom, crumbled feta and tomato.
  2. Whisk the eggs and milk in a large bowl until combined and season with salt and pepper.
  3. Pour the egg mixture over the vegetables and feta and top with the nutmeg.
  4. Transfer to the oven and bake for 30 minutes or until cooked through and the top is golden brown.

TIPS: Batch-cook the frittata in advance and store in an airtight container in the fridge for a quick packed lunch or brekkie on-the-go throughout the week.

Go easy on the nutmeg as it can overpower the dish!