Zucchini Frittata and Chips

Serves 1 40 Minutes

Meal Breakdown 1624 KJ

Protein 32g

Carbohydrates 30g

Fats 15g

Ingredients (double for 2 serves)

• 1 1/4 cup (150g) sweet potato, sliced into chips

• 1/4 tsp ground cumin

• 1/4 tsp chilli flakes

• Olive oil

• 1/2 leek, sliced

• 1/2 medium zucchini, sliced into rounds

• 1 spring onion, sliced

• 1/2 cup baby spinach

• 1 tbsp chopped fresh parsley

• 5 large egg whites

• 1/4 cup (30g) reduced fat, crumbled, feta cheese

Method

1. Preheat oven to 200°C.

2. In a bowl toss together sweet potato chips with the cumin, chilli flakes and a drizzle of olive oil. Arrange onto a baking tray in a single layer and bake for 30 minutes.

3. In the meantime, heat a drizzle of olive oil in a non-stick frying pan and cook the leek until soft.

4. Add the zucchini and spring onion and cook for a further 3-5 minutes.

5. Stir in the spinach and parsley and remove from the heat.

6. Arrange the cooked vegetables into a baking pan. Pour over the egg whites and gently mix. Add the feta. Bake for 20-30 minutes or until golden brown.

7. Serve with chips