2019-06-01_Healthy_Food_Guide_UK_(2)

andsetovera medium

heat.Addthegarlicand

frozenvegetablesand

cookfor2–3minuntilthe

vegetablessoften.Addthe

spinachandspringonions

andcook,stirring,for

1–2minuntilwilted.Takethe

panofftheheat.Stirthrough

thechoppedherbsand

seasonwithfreshlyground

blackpepper.Set aside to

coolfor5 min.

3 Combine the eggs with

halfthecheeseina large

bowl.Addthecooled

vegetablesandstirto

combine.Pourthemixture

intothepreparedtin.Scatter

overtheremainingcheese

andbakefor15–20minuntil

setandgolden.Allow to

coolinthetin.

4 Cutthefrittatainto

portionsandtransferto

2 airtightcontainers.Seal

andrefrigerateovernight.

When ready to eat, top

Veggiefrittata

with pesto

3

PERSERVING

471kcal 8.5gfibre

29gfat 32gprotein

8.6gsaturates 1.5gsalt

14gc arbs 518mgcalcium

8.1g sugars 6mg iron

prep 10 mincook 25 min
serves 2 vegetarian
gluten free

Sprayoliveoil
2 garliccloves,crushed
325gmixedfrozenvegetables
(suchascorn, beans, peas,
broccoli)
100gbabyspinach
2 springonions,chopped
3tbspchoppedfreshherbs
(suchasparsley,coriander,
chives,oregano)
5 mediumeggs,lightlybeaten
50greduced-fatvegetarian
cheddar, grated

Toserve
50gvegetarianpestomixed
with1tbspwater
60g baby rocket (optional)

1 Heattheovento190°C/
fan170°C/gas5.Linea
20cm-squarebakingtin
orovenproofdishwith
non-stickbakingpaper.
2 Spraya largenon-stick
frying pan with olive oil

Veggie frittata with pesto

thefrittatawitha dollop

ofpestoandservewith

rocket on the side, if using.

Make-ahead meals

JUNE 2019HEALTHY FOOD GUIDE 63