Vegetable Fritatta

Serves 6, 289 calories, 17.05g protein, 7.92g fibre per serve

INGREDIENTS:

• 6 large eggs
• 1 large zucchini
• 400g carrot
• 1.5 cup of corn
• 1 medium brown onion
• 2 tsp mixed herbs
• 3/4 cup of wholemeal self raising flour
• 1 cup of shredded or grated reduced fat cheddar cheese
• Pepper to taste
• 3 medium tomatoes

METHOD:

1. Preheat oven to 200°C (180°C fan forced)
2. Whisk eggs in a medium jug, season with black pepper and set aside
3. In a large bowl, combine remaining ingredients except tomato. Add eggs and stir mixture until well combined
4. Spray a large baking dish with oil. Pour in zucchini mix and flatten with a spoon. Cover with tomato slices arranged in a single layer
5. Bake for 40-45mins or until firm and golden brown
6. Rest in the pan for 10mins, then cut into 6 slices
7. Serve with a green side salad