Spanish Frittata with Rocket Salad

Spanish Frittata with Rocket Salad

Ready in 45 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 22, 2018.
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Use a fish slice to help ease frittata out of dish.

Ingredients

Spanish Frittata

  • 300g potatoes
  • 2 tsp Spanish frittata spice
  • 2 tsp Spanish frittata spice
  • 35g Parmesan cheese
  • 35g Parmesan cheese
  • 100g roasted capsicum
  • 100g feta cheese
  • 3 Tbsp mint
  • 5 eggs
  • Zest and juice of ½ lemon
  • 1 tsp salt

Rocket Salad

  • ½-1 punnet cherry tomatoes
  • 50g rocket
  • Juice of ½ lemon
  • Juice of ½ lemon

To Serve

  • 18g balsamic glaze

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Line an oven-proof dish with baking paper (measuring about 20 x 30cm). Peel and slice potatoes into 0.5cm rounds. Toss on prepared tray with Spanish frittata spice, a drizzle of oil and season. Bake for 18- 20 minutes, until just tender.
  2. While potatoes cook, grate courgette and Parmesan cheese. Thinly slice spinach and roasted capsicum, and crumble feta. Thinly slice mint leaves.
  3. In a large bowl, whisk eggs and add lemon zest and juice and salt. Add courgette, Parmesan cheese, spinach, roasted capsicum and mint. Add cooked potatoes and fold until combined.
  4. Pour frittata mixture into prepared dish, sprinkle over feta and bake for about 20 minutes, until egg has cooked through.
  5. When frittata has 5 minutes cook time remaining, cut tomatoes in half and toss in a bowl, along with rocket, lemon juice and olive oil. Season and set aside.
  6. To serve, divide frittata between plates and serve rocket salad on the side. Drizzle over balsamic glaze.

Nutritional Information

Energy 1883 kj
450 kcal
Protein 30.0g
Carbohydrate 28.5g
Fat 23.5g